Spinach Salad with Kimchi and Sesame

TOTAL TIME: 5 MIN
SERVINGS: 6

BASIC-EASY
FAST
HEALTHY
MAKE-AHEAD
VEGETARIAN

Kimchi, the Korean pickled cabbage, is salty, spicy and pungent. Marcia Kiesel uses it to create a quick, easy and terrific variation on an ordinary spinach salad.

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1 1/2 tablespoons soy sauce
1 1/2 teaspoons sherry vinegar
1/2 teaspoon Asian sesame oil
5 ounces baby spinach
1/2 cup kimchi, coarsely chopped
2 teaspoons toasted sesame seeds

In a small bowl, combine the soy sauce with the sherry vinegar and sesame oil. In a medium bowl, toss the spinach with the kimchi and sesame seeds. Add the dressing, toss well and serve.