Sesame Spinach Salad (Vegan, Gluten-Free)


This one has nice presentation for entertaining.  It may work well with other greens such as kale, I haven't ventured it yet, let me know if you try it yourself!


1.5 lbs spinach, stemmed and rinsed well

1/4 c mirin, rice wine – or dry white wine or sake

2 T soy sauce or wheat free tamari (gluten free)

2 t honey (substitute maple syrup or 1T sugar for vegan)

2 t sesame oil

2 T toasted sesame seeds

Steam spinach.  Squeeze excess water out.
In a large bowl mix rice wine through sesame oil. Mix spinach with sauce, may cover and chill up to 4 hours.

Divide spinach into six cylindrical bundles and squeeze each tightly to compact the leaves.  Arrane individually in small shallow bowls.  Spoon a little of the dressing left in the bowl over each bundle.  Sprinkle each bundle with about 1 t sesame seeds.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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