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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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.