This lively salad takes tender Bloomsdale spinach and gives it a bold Szechwan twist with soy, sesame, ginger, and a gentle kick of chile heat. Quick-blanched spinach keeps its deep green color and silky texture, soaking up the tangy, aromatic dressing. Simple, refreshing, and full of umami, it’s an easy make-ahead dish that pairs beautifully with grilled meats, rice bowls, or Asian-inspired meals.
INGREDIENTS:
8 cups well-washed Bloomsdale spinach leaves
Boiling water
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1/2 teaspoon toasted sesame oil
Pinch of dried crushed chiles (or to taste)
1/2 teaspoon finely chopped fresh ginger root
2 scallions, finely sliced
METHOD:
Place spinach leaves in a large colander set in the sink. Slowly pour boiling water over the leaves until just wilted. Immediately rinse with cold water to stop the cooking, then drain thoroughly. Gently press out excess moisture.
In a small bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, crushed chiles, and ginger until the sugar dissolves.
Place the spinach in a large mixing bowl and add the sliced scallions. Pour the dressing over the top and toss gently until the spinach is evenly coated.
Let the salad sit at room temperature for about 30 minutes to allow the flavors to develop before serving.
SERVING SUGGESTIONS:
- Serve as a cool side dish with grilled salmon, chicken satay, or dumplings.
- Toss with cooked soba noodles for a light vegetarian main dish.
- Garnish with toasted sesame seeds or chopped peanuts for extra crunch.
- Add tofu or shredded carrots for extra texture and protein.
