Spinach salad with ginger dressing
A quick blanch softens spinach before a sharp ginger dressing goes on.
- Prep
- 10 min
- Cook
- 2 min
- Total
- 12 min
- Makes
- 2 servings
Your new skill: Start with preparation, then work through one step at a time.
A quick blanch softens spinach before a sharp ginger dressing goes on. Squeezing out excess water stops the dressing getting diluted.
Your ingredients
Get ready: Saucepan, colander, small bowl and knife.
- 280 g spinach
- 1 tsp salt
- 1 tsp ginger paste
- 1 tbsp black rice vinegar
- 1 tsp light soy sauce
- 1 tsp sesame oil
- ¼ tsp sugar
- Toasted sesame seeds
Let’s make it
-
Wash the leaves
Rinse spinach thoroughly, keeping stems and leaves together where possible.
-
Blanch and cool
Bring a pan of water to a boil and add salt. Cook spinach just until wilted, around 20 seconds for sturdy leaves and less for baby spinach. Drain and rinse in cold drinking water.
-
Squeeze and slice
When cool enough to handle, squeeze out excess water with clean hands. Cut the spinach into short lengths.
-
Dress your salad
Mix ginger, vinegar, soy sauce, sesame oil and sugar. Toss with spinach and finish with toasted sesame seeds. Taste before adding any more salt.
What to try next
For another kitchen idea, explore Garlic pak choi and Egg fried rice.
Keeping it: Cool cooked ingredients promptly and refrigerate in a covered container within 1–2 hours. Use within 24 hours and serve chilled. Add the dressing shortly before serving for the best texture.
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