Blanched Baby Spinach with Sesame Sauce
Published by Tuttle Publishing
Kids and adults alike love this simple and tasty vegetable dish. Any seasonal leafy greens such as dandelion greens or fiddlehead ferns can be prepared this way. Even ho-hum broccoli and green beans get an upgrade when tossed with sesame sauce.
I like the addition of black sesame for color, but using all white seeds is fine too. For a protein-packed dish, add some firm tofu to the sesame seeds in the food processor.
Preparation Time15 min
Nutrition HighlightsLow Calorie
Dietary RestrictionsVegan, Vegetarian
Recipe CourseSide Dish, Vegetable
Dietary ConsiderationHealthy, Low Calorie, Low Carb, Vegan, Vegetarian
Type of DishVegetable
- 8 ounces baby spinach or spinach leaves
- 1 cup shredded carrot
- 3 tablespoons toasted white sesame seeds
- 1 tablespoon toasted black sesame seeds
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 2 teaspoons sesame oil
Place the spinach and carrot in a heat-proof bowl. Pour in boiling water to cover the vegetables.
Blanch for about 1 minute until the leaves turn dark green. Stir and drain in a colander over the sink.
Rinse under cold running water, squeeze out excess water and wring into a ball. Set aside.
Pour the sesame seeds into a small food processor and process for 45 seconds to a minute, until the seeds resemble coarse cornmeal. Don’t process for too long or it will turn into a sticky paste. Alternately, grind seeds with a mortar and pestle.
Combine the ground sesame seeds, soy sauce, sugar, and sesame oil in a serving bowl and mix to form a loose, coarse paste.
Unravel the ball of vegetables and toss them with the sesame mixture until they are well coated (chopsticks are great for this task). Taste and adjust seasonings as needed.
Serve at room temperature or chilled.
This dish can be made ahead and refrigerated for up to 1 day.
My recipe testers, Wing Fong and his family, were divided about the saltiness of this dish. Use low-sodium soy sauce or 2 teaspoons soy sauce and 1 teaspoon water if you prefer less salt.
Copyright 2017 Patricia Tanumihardja