Name: Japanese Spinach Salad with Sesame Dressing
Prep time: 10 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 4 cups fresh spinach leaves, washed and dried; 1/2 cucumber, thinly sliced or julienned; 1 medium carrot, shredded or julienned; 2 green onions, thinly sliced; 1 tbsp toasted sesame seeds; For the sesame dressing:; 2 tbsp tahini or smooth sesame paste; 1 tbsp soy sauce (or tamari for gluten-free); 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tsp honey or sugar (optional); 1/2 tsp grated fresh ginger (optional); 1 small garlic clove, minced (optional)

I toss tender spinach leaves with crisp veggies and a nutty sesame dressing for a refreshing, savory salad that’s light yet full of flavor.

Why You’ll Love This Recipe

I love this salad because it’s vibrant, healthy, and ready in minutes. The spinach stays bright and fresh, while the sesame dressing adds creaminess and umami. It’s perfect as a quick side or a light meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh spinach leaves, washed and dried
Cucumber, thinly sliced or julienned
Carrot, shredded or julienned
Green onions, thinly sliced
Toasted sesame seeds

For the sesame dressing:

Tahini or smooth sesame paste
Soy sauce (or tamari for gluten‑free)
Rice vinegar
Sesame oil
Honey or sugar (optional, for sweetness)
Grated fresh ginger (optional)
Garlic, minced (optional)

Directions

In a small bowl, I whisk together tahini, soy sauce, rice vinegar, sesame oil, and honey until smooth. If using ginger or garlic, I add them here.
In a large salad bowl, I combine spinach, cucumber, carrot, and green onions.
I drizzle the dressing over the salad and toss gently until everything is evenly coated.
I sprinkle toasted sesame seeds on top and serve immediately.

Servings and timing

Servings: 4 as a side dish
Prep time: ~10 minutes
Total time: about 10 minutes

Variations

I sometimes add blanched edamame or snap peas for extra protein and crunch.
I swap spinach for baby kale or mixed greens for a heartier texture.
For a spicy kick, I whisk a little sriracha or chili oil into the dressing.
I sprinkle chopped cilantro or fresh mint for a fragrant twist.

Storage/reheating

Storage: I store leftovers (undressed) in an airtight container in the refrigerator for up to 2 days.
Dressing: I keep the dressing in a separate jar for up to 5 days.
To serve later: I toss cooled, stored spinach and veggies with dressing just before eating to prevent sogginess.

FAQs

What type of spinach should I use?

I use fresh baby spinach—it’s tender and mild. Mature spinach works too, but I remove thick stems and give it a quick rinse.

Can I make the dressing ahead?

Absolutely – I often whip up the sesame dressing ahead and store it in a jar in the fridge. It stays good for about 5 days and tastes even better after sitting.

Is this salad gluten-free?

Yes – I use tamari in place of soy sauce to keep it gluten-free. I also double-check that my sesame paste doesn’t contain additives.

Can I add protein to make it a meal?

Yes – I sometimes add grilled chicken, shrimp, tofu, or hard-boiled eggs to turn it into a satisfying main dish.

How do I prevent the spinach from getting soggy?

I always dress the salad just before serving and make sure the spinach is thoroughly dried—no moisture means no sogginess.

Conclusion

I enjoy how this Japanese Spinach Salad with Sesame Dressing tastes fresh, bright, and satisfying with almost no fuss. It brings color and flavor to the table, and it’s one of those versatile sides I keep coming back to.