Sesame Bean Sprout Spinach Salad
This salad is inspired by Korean Banchan, the small cold dishes that come before your meal that you eat with rice. This is honestly one of my favorite parts of eating out at a Korean Spot. All those littles dishes are usually vegetable based, super flavorful and not to mention colorful too. Before I developed a palate for spicy foods, I would always hoard the Bean Sprout dish that was included in the selection of Banchan. It had this delicious rich sesame flavor to it that I loved. Fast forward 30 years to now and I’m making a version of this at home almost regularly. It’s such a delicious way to eat your veggies. I like to add blanched spinach and sliced celery to it as well to add a pop of green and extra fiber. Talk about a super salad!
Recipe: Sesame Bean Sprout Spinach Salad
Serves: 2 Prep Time: 10 Minutes se Cooking Time: 2 Minutes Resting Time: 30 Minutes
1 bag of raw bean sprouts (blanched)
3 cups of raw baby spinach (blanched)
1 cup of blanched thinly sliced celery
3 tablespoon toasted white sesame seeds
2 tablespoon sesame oil
salt and pepper to taste
1 tsp minced garlic
1. Blanch all your veggies and drain out all the excess water. Squeeze the spinach with hands to get rid of any last drip of water. Use paper towels to help absorb extra water from the bean sprouts (don’t squeeze the bean sprouts!)
2. Toss the veggies into a bowl and add your ingredients/seasoning
3. Incorporate and taste. Season little by little to get just the right amount of saltiness. I like mine on the blander side as I eat it on it’s own or with other flavorful sides or proteins. If you eat it with rice or plain dishes, then you can increase the saltiness of the salad.