Delicious Korean Spinach Salad: 2 Fresh Takes You’ll Love
Enjoy the vibrant and nutritious Korean Spinach Salad with two delightful variations that are vegan-friendly and perfect for any meal.
Equipment
- Mixing bowl
- pot
- colander
- Whisk
Ingredients
Traditional Salad Ingredients
- 1 pound Fresh spinach washed thoroughly for optimal freshness
- 2 tablespoons Sesame oil adds a rich, nutty flavor
- 2 tablespoons Soy sauce opt for low-sodium if you're watching your salt intake
- 2 teaspoons Rice vinegar provides a nice tang to balance the flavors
- 1 tablespoon Minced garlic fresh garlic gives it a delicious depth
- 1 teaspoon Sugar helps to mellow out the saltiness
- 1 tablespoon Toasted sesame seeds for a delightful crunch and extra nuttiness
- ¼ teaspoon Red pepper flakes optional for a little kick
Modern Salad Ingredients
- 1 pound Fresh spinach washed well to keep it clean and vibrant
- 1 each Ripe avocado diced to elevate the salad
- 2 tablespoons Olive oil a healthier fat choice that tastes fantastic
- 1 tablespoon Soy sauce brings a savory depth to the dressing
- 1 tablespoon Lime juice fresh lime juice brightens up the dish
- 1 tablespoon Honey adds a touch of sweetness
- ¼ cup Chopped green onions for a mild onion flavor and pop of color
- 1 tablespoon Sesame seeds for texture and a hint of nuttiness
Instructions
Traditional Salad Instructions
- Wash the spinach under cold running water, ensuring to remove any dirt or grit.
- Blanch the spinach in boiling water for exactly 1 minute.
- Cool the spinach in an ice bath for about 2 minutes.
- Drain the spinach and press to remove excess water.
- Whisk together the dressing ingredients until well combined.
- Toss the drained spinach with the dressing until evenly coated.
- Garnish with toasted sesame seeds and serve chilled.
Modern Salad Instructions
- Rinse the spinach again under cold water.
- Combine the dressing ingredients in a bowl and whisk until emulsified.
- Toss the spinach in the dressing until coated.
- Gently fold in the diced avocado and chopped green onions.
- Garnish with sesame seeds and serve immediately.
Notes
Both salads are best enjoyed fresh and are vegan-friendly. Store in an airtight container in the fridge for 2-3 days for the traditional salad and 1-2 days for the modern version.
Nutrition
Serving: 1servingCalories: 200kcalCarbohydrates: 10gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gSodium: 400mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 3000IUVitamin C: 30mgCalcium: 100mgIron: 2mg
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