Japanese Spinach and tomato salad with ginger
A typical Japanese spinach salad is simply the spinach with ginger and sesame seeds. On occasion, wakame seaweed is added or substituted for the spinach. I was making tomato salad as well and decided to combine the two. I love them both.
Servings: 2
Ingredients
- 6 Cups Raw Spinach
- 8-10 Mixed color cherry or grape tomatoes
- 1 Green onion
- 2 Tsp Puréed Ginger
- 1 Tsp Puréed Garlic
- 2 Tbsp Umeboshi plum vinegar
- 1 Tsp Black sesame seeds Optional for garnish
- 6 Thai basil leaves Optional for garnish
Instructions
- Wash spinach and place in a bowl of warm water to wilt.
- Wash and slice tomatoes. They do not have to be multi color but it makes the dish look prettier.
- Wash and slice onion into 1/4" slices on the diagonal. Include the green parts.
- Drain spinach and add them to an ice water batch to chill. It helps to put the greens in a colander and set the colander in a bowl of ice water.
- Once chilled, drain the spinach and divide into two bowls.
- Top each bowl with garlic and ginger purée's and a few drops of sesame oil for each serving.
- Pour vinegar over each mound of purée and mix in to your spinach.
- Top with tomatoes, green onions and a sprinkle of black sesame seeds.
- Serve as is or chill until ready to serve.
Notes
This is Snap Pea Sheep recipe!
This salad is easy to make and easy to change. Add some wakame seaweed, sesame seeds, garlic, or pickled onion to the recipe to make it how you like it.
Wakame will require hydration and chilling.
If you prefer to keep the tomatoes separate, try my Japanese Crysanthemum salad!