Vegan Japanese Spinach Salad

This vegan Japanese salad is a great substitute for an Asian seaweed salad. Spinach should be bright green, not overcooked.

Step: 1

Place 1 1/2 tablespoons sesame seeds on a plate; use the bottom of a pot or heavy measuring cup to crush the seeds. Transfer to a bowl. Add water, soy sauce, and sugar; stir dressing.

Step: 2

Bring a small pot of water to a boil; add salt. Add spinach and cook until wilted, no more than 1 minute. Drain spinach into a colander and rinse with cool water to stop the cooking process. Squeeze spinach with hands to remove moisture. Cut into strips.

Step: 3

Place cooked spinach in serving bowls. Drizzle dressing on top and add remaining sesame seeds as garnish.

Per Serving: 75 calories; protein 4g; carbohydrates 6.1g; fat 4.7g; sodium 800.2mg.

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