Baby spinach salad with sesame dressing
- October 2007
- Serves 4
- Ready in 20 minutes
This Japanese-style baby spinach salad recipe with a sesame dressing uses daikon, which is a white Asian radish, but red radishes can also be used for an equally mouth-watering side salad.
- Vegetarian recipes
- 12g (1.7g saturated)
- 5.8g (5.4g sugars)
- 200g fresh baby spinach, washed
- 80g daikon (see Tip) or 80g red radishes, finely sliced
- 1 tbsp sliced pickled ginger
- 1 lime, quartered, to serve
For the sesame (goma) dressing
- 1 tbsp caster sugar
- 1 tbsp sesame seeds, toasted
- 3 tbsp tahini (sesame seed paste)
- 1 tbsp ginger juice (the liquid from a pack or jar of pickled ginger)
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tsp light soy sauce
- Make the dressing. In a small saucepan, heat the sugar with 2-3 tablespoons water over a low heat, until dissolved. Pour into a large bowl, add the remaining dressing ingredients and mix together well.
- Add the spinach to the bowl and toss to coat in the dressing. Pile into 4 serving bowls and top with finely sliced daikon or radishes and pickled ginger. Squeeze over the lime wedges to serve.
Daikon is a white Asian radish, from Asian grocers. Most larger supermarkets stock pickled ginger.
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