Vegan Japanese Spinach Salad Recipes

VEGAN JAPANESE SPINACH SALAD

Vegan Japanese Spinach Salad image

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

Provided by chefcs

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 10m

Yield 2

Number Of Ingredients 6

Ingredients

2 tablespoons toasted sesame seeds, divided
2 tablespoons water
1 ½ tablespoons soy sauce
½ teaspoon white sugar
½ (8 ounce) package fresh spinach
1 pinch salt

Steps:

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

Nutrition Facts : Calories 75 calories, Carbohydrate 6.1 g, Fat 4.7 g, Fiber 2.4 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 800.2 mg, Sugar 1.5 g

JAPANESE SPINACH SALAD WITH SHIITAKE

Japanese Spinach Salad with Shiitake image

When you think of a salad what comes to your mind? Lettuce, spinach, tomato? Well, with today's recipe we are going to change that concept. We have for you a Japanese Spinach Salad recipe that's super simple to make but incredibly flavourful. We love this recipe for many reasons but on top of the list is definitely its simplicity. Japan's minimalist way of living inspired us to make this Japanese Spinach Salad. They embrace simplicity in different areas of their culture, and their cuisine is definitely one of them. We often see vegetables served alongside a portion of rice. That's how simple Japanese food can be. The word 'boring' might be making its way to your head! Don't be deceived! This Japanese Spinach Salad is packed the complete opposite. The rather minimalistic approach of Japanese cuisine is possible because it focuses on enhancing the flavours of the few ingredients it uses. They use fewer herbs and spices than what we are used to. But it's all about technique, how you cook your food and the ingredients you use. This Japanese spinach salad has different elements to it. First of all we have an absolute staple of Japanese cuisine, a fluffy side of brow rice. You can boil it but if you have a steamer you can use, please do. Steaming your rice will give it that extra fluff that makes it a true Japanese side dish. We also have shiitake mushrooms and blanched spinach. The idea of blanching veggies might seem a bit complicated, but it really isn't. You need to boil water, throw your veggies in for a minute and then switch them to ice cold water to stop the cooking process. It is easier if you have a freezer where you can keep the water until you need to use it. Blanching veggies is a great cooking technique when you are trying to make minimalistic meals. It is quick and easy. And you will be able to preserve the colour, flavour, texture and nutritional value of your food. We are taking advantage of all these benefits to make this Japanese spinach salad a super practical recipe. The last element of this salads is the dressing. Since we wanted to keep things simple and easy we are making this dressing with 4 ingredients which you just have to mix in together. I love this sauce. The tahini will add a bit of a sesame flavour to our salad and it really enhances the overall taste. This lovely Japanese spinach salad takes about 30 minutes to make from start to finish. And we get a lot of nutrients and 26g of protein out of a single portion! Pretty good for a salad that is this good and easy to make. I personally like to make this Japanese spinach salad on not so sunny days. This is one of the only ways I can make myself eat a super healthy salad when I don't really crave cold food but I know I still need the extra punch of nutrients.

Provided by Hi, I'm Julia! I love coming up with delicious simple vegan recipes. I started Vegan.io to make it a

Categories Lunch, Dinner

Time 15m

Yield Serves: 2

Number Of Ingredients 12

Ingredients

1 lb spinach (washed and cleaned)
1 tsp corn starch
2 cups shiitake mushrooms (sliced)
1 tbsp soy sauce
1 tsp toasted sesame oil
1 tsp maple syrup
1 tbsp rice vinegar
1 tbsp soy sauce
1½ tbsps tahini
2 tablespoons sesame seeds (toasted)
1 cup brown rice
2 cups water

Steps:

Directions Boil the rice in water until soft for about 30 minutes. Heat up the sesame oil in a skillet and roast the mushrooms for about 5-10 minutes. In a small bowl mix the starch with the soy sauce for the mushrooms and pour it over the mushrooms. Stir fry until it thickens a bit and set aside. Bring a large pot of water to boil and add the spinach, blanch for 1 minute. Prepare a bowl with cold water and add the spinach. Get it out and drain excess liquid and add the spinach together with the dressing and the mushrooms in a bowl. Mix well and sprinkle with toasted sesame seeds. Serve the spinach salad along with rice, enjoy!

Nutrition Facts : Nutrition Facts Total servings 2 Amount Per Serving Calories 552 From Fat 155 % Daily Value* Total Fat 17g 26.5% Saturated Fat 2g 11.9% Trans Fat 0g Cholesterol 0mg 0% Sodium 1218.53mg 50.8% Total Carbohydrate 83g 27.7% Dietry Fiber 15g 59% Sugars 7g Protein 26g 51.9% Vitamin A 0µg Vitamin B-12 0µg 0% Vitamin B-6 1.11mg 55.6% Vitamin C 63.73mg 106.2% Vitamin D 11.7IU 2.9% Vitamin D2 0.26µg Vitamin D3 0µg Vitamin E 5.32mg 17.7% Vitamin K1 1097.02µg 1371.3% Calcium 445.57mg 44.6% Copper 1.39mg 69.3% Folate 552.6µg 138.1% Folic Acid 0µg Iron 11.54mg 35.6% Magnesium 405.6mg 101.4% Manganese 3.97mg 198.5% Niacin 11.53mg 57.6% Pantothenic acid 2.14mg 21.4% Phosphorus 727.36mg 72.7% Potassium 1971.94mg 56.3% Riboflavin, 0.94mg 55.2% Selenium 17.13µg 24.5% Sodium 1218.53mg 50.8% Thiamin, 0.54mg 36.2% Zinc 8.3mg 36.9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Calories per gram Fat 9 • Carbohydrate 4 • Protein 4

OSHITASHI (JAPANESE SPINACH SALAD WITH ROASTED SESAME)

Oshitashi (Japanese Spinach Salad With Roasted Sesame) image

From Nora Pouillon, this salad pairs beautifully with grilled shrimp, seared tuna or other fish or seafood.

Provided by Chef Kate

Categories Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 tablespoon sesame seeds
1 lb spinach, well washed and large stems removed
1 1/2 tablespoons soy sauce
1 1/2 tablespoons mirin

Steps:

Toast the sesame seeds in a skillet until lightly colored. Cool.
Add the spinach to a large saucepan of boiling water and cook 2 to 3 minutes until wilted.
Have an ice bath ready.
Drain the spinach in a colander, shock in the ice bath (to retain color of spinach), then drain again.
Squeeze dry and place in a bowl.
Mix the cooked spinach with the soy sauce, mirin and sesame seeds.
Serve at room temperature.

EASY VEGAN SPINACH SALAD

Easy Vegan Spinach Salad image

Make and share this Easy Vegan Spinach Salad recipe from Food.com.

Provided by Food Youth

Categories Salad Dressings

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

125 g Baby Spinach
3 -4 tomatoes
1 -2 teaspoon mustard
1 -3 tablespoon extra virgin olive oil
1 -3 tablespoon balsamic vinegar
1 pinch salt
1 dash fresh ground pepper
3 fresh herbs (parsley, basil, oregano, ...)

Steps:

Wash your spinach, tomato and herbs.
Make dressing: oil, vinegar, salt, pepper, 1 teaspoon mustard (you may add more if you like it or skip it completely), parsley.
Add half your dressing to the spinach and toss.
Cut up your tomatoes in half and then slices and add them to the spinach without the excess juice. Toss.
Add more dressing and make to your preference.
Enjoy!

Nutrition Facts : Calories 116.1, Fat 7.5, SaturatedFat 1, Sodium 166.5, Carbohydrate 11, Fiber 3.7, Sugar 6.3, Protein 3.6

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