Published: · Modified: by Kate Morgan Jackson · This post may contain affiliate links · 26 Comments
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Chilled sesame spinach is a simple recipe that turns spinach and sesame seeds into the perfect cool summer side dish. Healthy and delicious!
This chilled sesame spinach is officially my favorite recipe so far for Summer 2016.
And yes, I know summer is only officially a few hours old, but sinceI consider it summer as soon as you can start eating dinner outside,I’ve had a little extra time to make this official proclamation.
And so far, this cool, tangy, super easy bowl of deliciousness is my happy healthy go-to summer side dish. Please don’t tell the cornand the tomatoes (their turn will come!)…but for now chilled sesame spinach wins the summer day. Let’s make it!
Here’s how you make chilled sesame spinach!
You can make this dish with any kind of spinach, but I like baby spinach the best. It’s nice and tender, and you can usually get it pre-washed, which saves you the step of rinsing and also cutting all the stems off of the bigger spinach leaves.
But either variety will work and taste just fine! You are going to dunk your spinach leaves into some briskly boiling water just until it is wilted, which is literally going to take all of about 30 seconds.
Dump it into a strainer and then transfer it to a bowl of ice water – this is where the chilling down starts!
Swirl it around for another 30 seconds and then drain it again. Now using your hands, squeeze every drop of liquid you can get out of it – and when you are done, squeeze it once again for good luck. Spinach is absorbent stuff!
Now transfer it to a cutting board and give it a nice rough chop and pop it into a mixing bowl while you whisk up the sauce.
The sauce is a quick mixture of sesame oil, soy sauce, rice wine vinegar and of course sesame seeds!
Shake it all up, pour it over the spinach and that’s it! Your perfect summer side dish is finished.
You can either pop it in the fridge for more chilling, or you can enjoy it exactly as is.
Ah, summer. Welcome back.
Chilled Sesame Spinach
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Chilled sesame spinach is a simple recipe that turns spinach and sesame seeds into the perfect cool summer side dish. Healthy and delicious!
- Author: Kate Morgan Jackson
- Prep Time: 15 minutes
- Cook Time: 1 minute
- Total Time: 16 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
- Coarse salt
- 2 pounds baby spinach, washed
- 1 1/2 tablespoons sesame oil
- 1 1/2 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons toasted sesame seeds
Instructions
- Fill a large bowl with ice water, set aside.
- Bring a large pot of water to boil, season with salt. Add spinach and cook until just wilted, about 30 seconds. Drain immediately in colander and plunge into ice water.
- Let spinach cool completely, about 30 seconds, drain again. Using your hands, squeeze excess water out of spinach. When you think you are done squeezing, do it one more time. Spinach is absorbent stuff. Transfer to cutting board.
- Coarsely chop spinach and place in medium bowl, set aside.
- Meanwhile, whisk together oil, soy sauce, and rice vinegar. (I do this while the water is boiling). Add dressing and sesame seeds to the spinach, mix to combine.
- Spinach may be refrigerated for up to 2 days. I, however, have trouble not eating it between mixing in the sesame seeds and putting it on the plate, that’s how good it is. If you love spinach, that is.
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Reader Interactions
Comments
Megan - The Emotional Baker says
This is such a creative recipe! I’m a big spinach fan, but usually have it raw. This will be a nice change, especially with sesame :)
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Kate says Oh Megan, I know you are going to love this chilled version!
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Karen (Back Road Journal) says
This sounds like a nice salad for entertaining as it can be prepared ahead of time.
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- Kate says
Definitely – it’s one of my summer entertaining faves!
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Amanda says
I eat spinach almost every single day, so this looks like a great way for me to mix it up. I can’t get enough sesame oil!
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- Kate says
Every single day – you are so healthy!! Yay spinach!
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Kathy @ Beyond the Chicken Coop says
There’s nothing better than a healthy and delicious side dish! This looks so easy to make….so no excuses not to indulge!
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- Kate says
Yes!! You can have as much as you want! :) :)
See AlsoFrench Toast Casserole RecipeReply
Lynn Biasini says
This sounds wonderful! Also, I just would like to tell you how much I appreciate your format. SO MANY food bloggers post kagillions of photos of their food that the post takes ages to load and you have to scroll down for days to find the recipe. This could be a tad hyperbolic, but you get the picture. THANKS!!!!
Lynn in CharlotteReply
- Kate says
Thanks Lynn – so nice of you to say! And…Charlotte! My daughter lives right outside of Raleigh – love beautiful NC!
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Anu - My Ginger Garlic Kitchen says
This post is intriguing me, I have never had chilled sesame spinach. That sounds and looks delicious, Kate! Spinach season is here, so I am gonna try it! :)
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- Kate says
Oh, I hope you love it, Anu!
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Mary Ann | The Beach House Kitchen says
I love lots of veggies Kate, but spinach always rises to the top of the list This recipe sounds incredibly flavorful! Can’t wait to tried!!
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- Kate says
Spinach is definitely at the top of my list too (although the summer tomatoes are gaining on it!) :)
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Dawn @ Girl Heart Food says
I love baby spinach too. I always reach for it. This looks like the perfect summertime dish…so easy to put together and light. Loving the sesame oil and sesame seeds in there; they add such awesome flavour! Yay for Summer and all the yummy dishes it brings!
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- Kate says
Aren’t summer veggie dishes the best? When it’s hot out, I can totally skip the main course and go right for the veggies!
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Gayle @ Pumpkin 'N Spice says
Spinach is one of my favorite side dishes, so I love finding new ways to prepare it! I love the addition of sesame seeds in here. Sounds perfect for outdoor meals!
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- Kate says
Isn’t spinach the best? I can’t believe it took me so long to figure out it was even better chilled!
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Demeter | Beaming Baker says
Let us know be held back by the age of summer. We can officially make this your fave recipe of this season! ;) I love how simply and delicious this recipe is. :) If only you could ship some to me… ;) Pinning! xo
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- Kate says
I would love to ship you a whole giant bowl of this spinach because I KNOW you would love it! :)
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kimchi says
This is very similar to a korean dish – if you add garlic and if you subtract the rice vinegar, rice wine. Anyone trying this that previously hated spinach usually loves this preparation because it is so much more fresh and tender than your traditionally overcooked spinach. The sesame oil and sesame seeds adds a nutty depth and richness to the dish. Just a warning – one person can consume many pounds of spinach because once it is wilted and rung out, it is 1/10th of its original volume! Very delicious and very healthy – a staple at my house!
Reply
kimchi says
This is very similar to a korean dish – if you add garlic and if you subtract the rice vinegar, rice wine. Anyone trying this that previously hated spinach usually loves this preparation because it is so much more fresh and tender than your traditionally overcooked spinach. The sesame oil and sesame seeds adds a nutty depth and richness to the dish. Just a warning – one person can consume many pounds of spinach because once it is wilted and rung out, it is 1/10th of its original volume! Very delicious and very healthy – a staple at my house!
Reply
kimchi says
This is very similar to a korean dish – if you add garlic and if you subtract the rice vinegar, rice wine. Anyone trying this that previously hated spinach usually loves this preparation because it is so much more fresh and tender than your traditionally overcooked spinach. The sesame oil and sesame seeds adds a nutty depth and richness to the dish. Just a warning – one person can consume many pounds of spinach because once it is wilted and rung out, it is 1/10th of its original volume! Very delicious and very healthy – a staple at my house!
Reply
- Kate says
I’m going to have to try the Korean version – sounds delicious! And as far as I’m concerned, there is no such thing as too much spinach. :)
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