Here at Remodelaholic we love all things home decor and DIY, but we also love RECIPES. While we will continue to share our latest and greatest remodeling projects we want to start sharing some really yummy recipes once a week. Enjoy the recipes and know that we are still Remodelaholics.
In Japanese this spinach salad is known as Aona no goma-ae. It pairs well served alongside a salty soup or as part of a complete Japanese-inspired meal. You certainly won’t find this recipe in your regular western cookbook. An added bonus of this salad is that it only looks exotic and time-intensive. You won’t be slaving away for hours just to create a side dish.
If you’re like me, veggies can sometimes be a struggle to incorporate into your meal planning. I love how this salad makes it easy and fun to do just that. Plus, anytime we have Asian cuisine it always makes my family and I feel satisfied but not overly full. And if I can get us to eat more veggies? That’s a win-win in my book!
So, are you ready to start cooking? You’ll find the recipe for our yummy Japanese spinach salad below. Let us know what you think of this side dish in the comments section!
Japanese Spinach Salad
- 1 bunch fresh spinach You can also use one box/bag of frozen spinach instead of fresh.
- 1/2 tsp salt
- 1/3 cup sesame seeds, roasted & ground
- 2 tbsp sugar
- 1 tbsp soy sauce
Wash spinach and remove most of the long stems. Break with fingers or chop with a knife into small pieces.
Cook fresh spinach in a small pan with a bit of water until wilted. If using frozen spinach, cook in the microwave until thawed.
Thoroughly squeeze excess water from the cooked spinach and place in a small serving dish.
In another bowl, combine the remaining ingredients together.
Taste the dressing mixture to make sure the flavor is to your liking. The flavor should be sweet and nutty. The dressing will look kind of like a paste.
Once you're satisfied with the dressing flavor, pour it onto the spinach leaves and rub it in with your fingers until the leaves are evenly coated.
Serve salad at room temperature.