Szechwan Spinach Salad


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
1/2 teaspoon fresh ginger root, finely chopped
2 scallions, finely sliced


Place spinach leaves in a large colander. Slowly pour lots of boiling water over the top to wilt the spinach. Drain well.

Combine the soy sauce, vinegar, sugar, sesame oil, chiles, and ginger. Toss with the spinach and green onions to coat well. Let sit 30 minutes before serving.

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