Korean Spinach Salad
Our take on this classic Korean spinach banchan!
Servings 2 cups
Calories 110kcal
Ingredients
- 16 oz fresh spinach
- 3 cloves fresh garlic minced
- 2 teaspoons soy sauce or Tamari
- 2 teaspoons toasted sesame oil
- 1 teaspoon apple cider vinegar
- 2 teaspoons sesame seeds toasted, optional
Instructions
- Blanch Spinach: Fill a large pot with water and heat it over high to bring it to a boil. Once the water is boiling, add the spinach, and stir in the water. Cook for 30 seconds. You may need to add in batches.
- Create Dressing: Meanwhile, add the soy sauce, sesame oil, and vinegar to a small bowl and mix well.
- Drain Spinach: Drain spinach into a colander and rinse with cold water. Shake off excess water and then gently squeeze the water out of the spinach and remove as much water from the spinach as you can.
- Mix: Add spinach to a bowl and add minced garlic and then pour on the soy and sesame dressing and mix well. Top with sesame seeds.
- Serve: Serve and enjoy!
Notes
Nutritional value is per 1 cup.
Storage
Store in the fridge for up to a week.
Substitutions
Spinach: Baby spinach is our favorite for this, but you can use any. Frozen spinach will also work, be sure to fully dethaw and squeeze out excess moisture from the thawed spinach before using.
Soy Sauce: To make this gluten free, the best substitute is tamari, coconut aminos, or liquid aminos.
Vinegar: We prefer the milder flavor of apple cider vinegar, but you could also use some unseasoned rice vinegar or seasoned rice vinegar (this will add sweetness).
Nutrition
Calories: 110kcal | Carbohydrates: 11g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 515mg | Potassium: 1307mg | Fiber: 5g | Sugar: 1g | Vitamin A: 21267IU | Vitamin C: 65mg | Calcium: 254mg | Iron: 7mg
