Chinese Spinach Salad is delightfully crunchy, lightly zesty, and wonderfully refreshing. With its simple ingredients and bright flavors, it’s one of those easy appetizer recipes that makes a perfect starter for almost any meal, especially during the warmer months.
Leafy greens play an important role in Chinese home cooking, and spinach is one of the most commonly enjoyed varieties. This salad highlights the natural flavor of spinach while keeping the preparation simple and straightforward.
Traditionally, this dish is often made with savoy spinach, a variety known for its dark green, crinkled leaves and more pronounced flavor. Its earthy, nutty taste with subtle sweetness makes it especially well suited for simple salads like this one.
Although savoy spinach can be eaten raw, a quick blanch helps soften the leaves slightly and brings out its best flavor and texture. The result is a salad that remains fresh and vibrant while becoming even more enjoyable to eat.
Regular flat-leaf spinach can also be used as a substitute if savoy spinach is unavailable. Since it is more delicate, it only needs a very brief blanching time to maintain its fresh texture and flavor.
Chinese Spinach Salad with Ginger Dressing
Chinese Spinach Salad is delightfully crunchy, lightly zesty, and wonderfully refreshing. With its simple ingredients and bright flavors, it’s one of those easy appetizer recipes that makes a perfect starter for almost any meal, especially during the warmer months.
Ingredients
- 10 oz savoy spinach, see note 1
- 1 teaspoon salt
- 1 teaspoon ginger paste
- 1 tablespoon black rice vinegar
- 1 teaspoon light soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon sugar
- Toasted sesame seeds
Instructions
- Rinse the spinach thoroughly, keeping the stems and leaves intact.
- Bring a pot of water to a rolling boil, then add the salt and spinach. Blanch for about 20 seconds, or just until the spinach begins to wilt.
- Drain immediately and rinse under cold running water to stop the cooking process. Gently squeeze out any excess moisture.
- In a small bowl, whisk together the ginger paste, black rice vinegar, light soy sauce, sesame oil, and sugar until well combined.
- Cut the blanched spinach into shorter sections and arrange on a serving plate.
- Drizzle the dressing over the spinach, then finish with a sprinkle of toasted sesame seeds before serving.
Notes
- Regular spinach can be used in place of savoy spinach. Since it wilts much more quickly, blanch it for only a few seconds before draining and cooling.
- For the freshest flavor, make your own ginger paste using a fine grater or a mortar and pestle. If preferred, store-bought ginger paste works well as a convenient alternative.
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