See more
James Carrier Photo by: James Carrier

Sesame Spinach Salad

Sunset JULY 2003

  • Yield: Makes 6 servings


  • 1 1/2 pounds spinach, stemmed and rinsed well
  • 1/4 cup sake or dry white wine
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons Asian sesame oil
  • 2 tablespoons toasted sesame seeds


1. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add half the spinach and cook until wilted, 1 to 2 minutes. Remove spinach from water with a strainer and place in a large bowl of ice water until cool; lift out and drain. Repeat process to cook and cool remaining spinach.

2. In a large bowl, mix sake, soy sauce, sugar, and sesame oil.

3. Squeeze or roll spinach tightly in a kitchen towel to remove as much water as possible. Place in bowl and mix with dressing to coat. If making salad ahead, cover and chill up to 4 hours.

4. Divide spinach into six cylindrical bundles and squeeze each tightly to compact the leaves. Arrange bundles on a serving plate or in individual small, shallow bowls. Spoon a little of the dressing left in the bowl over each bundle. Sprinkle each bundle with about 1 teaspoon sesame seeds.

Nutritional Information

Amount per serving
  • Calories: 62
  • Calories from fat: 45%
  • Protein: 3.1g
  • Fat: 3.1g
  • Saturated fat: 0.4g
  • Carbohydrate: 5.5g
  • Fiber: 2.6g
  • Sodium: 409mg
  • Cholesterol: 0.0mg

Go to Full Version of

Sesame Spinach Salad Recipe