This vegan Japanese salad is a great substitute for an Asian seaweed salad. Spinach should be bright green, not overcooked.
Submitted by
chefcs
Published on June 19, 2020
Cook Mode
(Keep screen awake)
Ingredients
Original recipe (1X) yields 2 servings
-
2 tablespoons toasted sesame seeds, divided
-
2 tablespoons water
-
1 ½ tablespoons soy sauce
-
½ teaspoon white sugar
-
½ (8 ounce) package fresh spinach
-
1 pinch salt
Directions
-
Place 1 1/2 tablespoons sesame seeds on a plate; use the bottom of a pot or heavy measuring cup to crush the seeds. Transfer to a bowl. Add water, soy sauce, and sugar; stir dressing.
-
Bring a small pot of water to a boil; add salt. Add spinach and cook until wilted, no more than 1 minute. Drain spinach into a colander and rinse with cool water to stop the cooking process. Squeeze spinach with hands to remove moisture. Cut into strips.
-
Place cooked spinach in serving bowls. Drizzle dressing on top and add remaining sesame seeds as garnish.
Nutrition Facts (per serving)
| 75 | Calories |
| 5g | Fat |
| 6g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 2 |
|
|
Calories 75 |
|
| % Daily Value * | |
|
Total Fat 5g |
6% |
|
Saturated Fat 1g |
4% |
|
Sodium 800mg |
35% |
|
Total Carbohydrate 6g |
2% |
|
Dietary Fiber 2g |
9% |
|
Total Sugars 2g |
|
|
Protein 4g |
8% |
|
Vitamin C 16mg |
18% |
|
Calcium 147mg |
11% |
|
Iron 3mg |
17% |
|
Potassium 385mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Leave a Reply