Sesame Spinach Salad (w/ Adzuki Beans, Rice and Barley)

(from ganzelini’s recipe box)

From site “My mother made this spinach salad often when I was growing up, along with many other Korean dishes. It was a favorite then and remains a favorite still today. This variation is pretty close to how I remember hers tasting and it is a little on the spicy side. If you make it yourself, please adjust the amount of hot pepper to suit your personal heat tolerance. In fact, make any adjustments you desire to suit your taste.”

Source: www.veggiemealplans.com/

Categories: not tried

Ingredients

  • 20 ounce bag of fresh spinach leaves
  • 2 small cloves garlic, finely minced
  • 1-2 scallions, chopped
  • 1/4-1/2 teaspoon red chili flakes (vary according to taste)
  • 2-3 teaspoons soy sauce
  • 1 teaspoon rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon toasted sesame seeds

Directions

  1. Bring a large pot of water to a boil.

  2. Fill a large bowl with water and ice. Set aside.

  3. Add spinach to boiling water and blanch for just a couple of seconds to wilt the leaves.

  4. Immediately remove spinach from boiling water and plunge into ice water to stop the cooking.

  5. Drain spinach and squeeze out excess water.

  6. Roughly chop and add to a bowl.

  7. Mix in remaining ingredients.

  8. Serve cold or at room temperature.

  9. Yields approximately 1 1/2 cups.

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