Best Cooked Spinach Salad With Soy And Sesame Recipes

Sesame-Garlic Spinach Salad image

Provided by Adam Dolge

Time 15m

Number Of Ingredients 9

2 tablespoons toasted sesame oil
2 cloves garlic, minced
2 tablespoons rice vinegar
1 tablespoon reduced-sodium tamari or soy sauce (see Tip)
5 ounces spinach
1 cup shredded carrot (2 medium)
1 cup thinly sliced radishes
½ cup thinly sliced scallions
¼ cup sesame seeds

Steps:

Heat oil in a medium skillet over medium-low heat. Add garlic and cook, stirring, until fragrant, about 2 minutes. Whisk in rice vinegar and tamari (or soy sauce). Transfer the warm dressing to a large bowl and add spinach, carrot, radishes, scallions and sesame seeds. Toss to combine.

Nutrition Facts : Calories 157 calories, Carbohydrate 11 g, Fat 11 g, Fiber 4 g, Protein 4 g, SaturatedFat 2 g, Sodium 356 mg, Sugar 5 g

Firecracker Spinach Salad with Orange Sesame Dressing image

Yield Makes 4 servings

Number Of Ingredients 16

Orange Sesame Dressing
1 cup orange juice
1 teaspoon honey
2 teaspoons sesame oil
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
1/4 cup water
1 teaspoon hot red pepper sauce (optional)
1 shallot, chopped
2 teaspoons grated fresh ginger
Salad
6 cups washed baby spinach
1/4 cup daikon sprouts
1/4 cup julienned carrot
1/4 cup julienned jicama
2 tablespoons mixture of black sesame seeds and white sesame seeds, for garnish

Steps:

1. For the dressing, cook the orange juice in a saucepan until reduced by half. Combine with the honey, sesame oil, soy sauce, vinegar, water and hot sauce in a blender. Add the shallot and ginger and process until smooth. Store in the refrigerator.
2. For the salad, mix the spinach, daikon sprouts, carrot and jicama in large bowl. Add the dressing and toss to coat well. Garnish with the sesame seeds.

Spinach with Sesame Shoyu Dressing image

Yield Makes 6 first-course servings

Number Of Ingredients 8

2 lb baby spinach
2 tablespoons sesame seeds, lightly toasted and cooled
1/4 cup peanut oil
1 1/2 tablespoons rice vinegar (not seasoned)
2 tablespoons mirin (Japanese sweet rice wine)
2 teaspoons shoyu (Japanese all-purpose soy sauce)
1/2 teaspoon Asian sesame oil
1/8 teaspoon salt

Steps:

Rinse spinach and drain lightly. With water still clinging to leaves, cook in 3 batches in an 8-quart pot over moderately high heat, covered, turning occasionally with tongs, until wilted and bright green, 2 to 3 minutes per batch. Transfer as cooked to a colander, then rinse under cold water until cool and drain well. Squeeze small handfuls of spinach to remove as much moisture as possible, then in 3 batches wrap spinach in several layers of paper towels and squeeze to remove even more moisture. Coarsely chop spinach.
On a 16-inch sheet of plastic wrap, form half of spinach into a 13 1/2- by 1 1/2-inch log. Repeat with remaining spinach on another sheet of plastic wrap. Use plastic wrap and your hands to roll, compact, and smooth sides of logs. Remove and discard plastic wrap. With a sharp knife, cut each spinach log crosswise into 9 (1 1/2-inch) pieces (18 total), then arrange, cut sides up, on a platter, reshaping and smoothing mounds with your fingers.
Finely grind 2 teaspoons sesame seeds in a blender, then add peanut oil, vinegar, mirin, shoyu, sesame oil, and salt and blend until combined well. Spoon 1 teaspoon dressing over each spinach mound, stirring dressing occasionally (it will separate as it stands), and sprinkle mounds with remaining 4 teaspoons sesame seeds.