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)
Instructions
- In a small bowl, whisk together tahini, soy sauce, rice vinegar, sesame oil, and honey until smooth. Stir in ginger and garlic if using.
- In a large bowl, combine spinach, cucumber, carrot, and green onions.
- Drizzle the sesame dressing over the salad and toss gently to coat evenly.
- Sprinkle toasted sesame seeds on top and serve immediately.
Notes
- Add edamame or snap peas for extra protein and crunch.
- Swap spinach for baby kale or mixed greens for texture variation.
- Whisk in sriracha or chili oil for a spicy version.
- Sprinkle with fresh mint or cilantro for added freshness.
- Dress only before serving to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
