Spinach Salad with Kimchi and Sesame

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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  • Servings: 6
KEY: Spring, Summer, Barbecue/Cookout, Asian, Korean, Salads, Side Dishes, Basic/Easy, Fast, Healthy, Make Ahead, No-Cook, Vegetarian, Dinner, Lunch

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Ingredients

  • 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

How to make this recipe

  1. 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.
Contributed By Published September 2009

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