Japanese-Style Spinach Salad with Sesame
Japanese-Style Spinach Salad with Sesame - Delicious meatless meal with Japanese flavors
Healthy, because
Even smarter
Nutritional values
Sesame and spinach form an ideal vegetarian duo in terms of iron supply. The body can absorb the vital trace element particularly well here thanks to the additional vitamin C injection from fresh lemons.
Variation: You can also use fresh baby spinach for the Asian appetizer, which you simply have to boil briefly in boiling water. However, you will then need at least double the amount, as frozen spinach is already blanched and therefore collapses much less.
(Percentage of daily recommendation)
| Calorie | 83 cal. | (4 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 837 mg | (21 %) | ||
| Calcium | 200 mg | (20 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 18 ozs Spinach (frozen)
- 1 Tbsp hulled Sesame seeds
- 2 scallions
- 5 Tbsps Vegetable broth
- 3 Tbsps light soy sauce
- 1 Tbsp sesame oil
- ½ tsp sugar
- salt
- ½ lemon
Kitchen utensils
Preparation steps
Put spinach in a pot and cook according to package instructions.
Meanwhile, toast the sesame seeds in a small dry pan until light brown. Remove from heat, put on a plate and let cool.
Rinse and dry scallions and cut into thin rings.
Mix broth, soy sauce, sesame oil and sugar to make a marinade.
Put the spinach in a sieve, drain well and let cool to slightly.
Mix the spinach with scallions and the marinade and mix well. Season to taste with salt.
Cut the lemon in half and then into narrow wedges. To serve, place the spinach salad on plates, sprinkle with toasted sesame seeds and garnish with lemon wedges.
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