Sesame Spinach Salad
Prep time
Cook time
Total time
This recipe is adapted from one I found long ago on We love it as a side dish or layered on bowls for lunch. But the instructions also include "proper" presentation should you be serving it for a dinner party.
Recipe type: Side
Cuisine: Asian
Serves: 6 servings
  • 1½ pounds spinach, stemmed and rinsed well
  • ¼ cup mirin rice wine (can sub dry white wine or sake)
  • 2 tablespoon soy sauce or gluten-free tamari
  • 2 teaspoon honey (sub maple syrup for strictly vegan)
  • 2 teaspoon sesame oil
  • 2 tablespoon toasted sesame seeds
  1. Steam the spinach until wilted. Gently squeeze any excess water out.
  2. In a large bowl, whisk together the mirin, soy sauce or tamari, honey, and sesame oil. Add the spinach and stir to combine. This can optionally be chilled for up to 4 hours.
  3. Serve topped with the sesame seeds, or form them into bundles for a more formal presentation. To do this, divide the spinach into six cylindrical bundles and squeeze each tightly to compact the leaves. Arrange them individually in six small shallow bowls. Spoon a little of the dressing left in the bowl over each bundle, and sprinkle each bundle with about 1 teaspoon sesame seeds.
Recipe by Go Dairy Free at