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Ingredients
Japanese-Style Spinach Salad with Sesame
- 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
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.
(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 %) |
Healthy, because
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.
Even smarter
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.