I present my Fresh Spinach Salad inspired by Japanese flavors, dressed in a savory sesame dressing and topped with toasted sesame seeds, a surprisingly vibrant side or light meal.

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I love simple dishes that sneak up on you, and this Japanese Spinach Salad does exactly that. The fresh spinach feels crisp and honest, while toasted white sesame seeds add a little crackle that makes you keep coming back for one more bite.

It’s the kind of Fresh Spinach Salad I bring to a potluck then pretend I wasn’t trying to steal the last forkful, and it pairs easily with Sides With Spinach when you want something light but not boring. Honestly sometimes I cant explain why it works, it just does and you’ll notice.

Ingredients

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Spinach: leafy green, high in iron and fiber, light grassy taste, cooks down a lot.
Toasted sesame seeds: nutty crunch, adds healthy fats and calcium, bold sesame aroma.
Soy sauce: salty umami boost, low calories but high sodium, deep savory note.
Mirin: sweet rice wine, balances salt with gentle sweet acidity, brightens flavors.
Granulated sugar: pure sweetener, just a pinch rounds harsher soy flavors, adds shine.
Toasted sesame oil: intense aroma, tiny amount goes far, gives warm nutty finish.
Salt: enhances flavor, brings out umami, use sparingly to avoid overpowering.

Ingredient Quantities

1 lb (450 g) fresh spinach

3 tbsp toasted white sesame seeds, divided (2 tbsp ground for dressing, 1 tbsp whole for garnish)

2 tbsp soy sauce

1 tbsp granulated sugar

1 tbsp mirin

1 tsp toasted sesame oil (optional)

Pinch salt

How to Make this

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1. Rinse 1 lb spinach well, trim any thick stems and pat slightly dry.

2. Bring a pot of water to a rolling boil, add a pinch of salt, then drop the spinach in and blanch 20 to 30 seconds until just wilted.

3. Immediately transfer the spinach to an ice bath to stop cooking and keep the color bright, then drain.

4. Squeeze out as much water as you can by hand or wrap the spinach in a clean kitchen towel and wring it; you want it fairly dry.

5. Chop the spinach into bite sized pieces (about 1 to 2 inch) and put into a mixing bowl.

6. Grind 2 tbsp of the toasted white sesame seeds (use a mortar and pestle or a spice grinder) into a coarse paste, then stir in 2 tbsp soy sauce, 1 tbsp granulated sugar, and 1 tbsp mirin; add 1 tsp toasted sesame oil if you like for extra aroma. Mix until the sugar mostly dissolves.

7. Toss the spinach with the sesame dressing, using tongs or clean hands to make sure every leaf is coated.

8. Let the salad rest 5 minutes so the flavors meld; if the dressing seems too thick, loosen with a teaspoon or two of the reserved blanching water.

9. Serve topped with the remaining 1 tbsp whole toasted sesame seeds as a garnish. Enjoy warm, room temp, or chilled — whatever you prefer.

Equipment Needed

1. Large pot for blanching spinach
2. Large mixing bowl for tossing and resting the greens
3. Colander or fine mesh strainer to drain spinach
4. Big bowl for an ice bath
5. Clean kitchen towel or cheesecloth to squeeze out water
6. Cutting board and a sharp chef knife for rough chopping
7. Mortar and pestle or a spice grinder to grind sesame seeds
8. Measuring spoons (tablespoon and teaspoon)
9. Tongs (or clean hands) plus a small spoon or whisk to mix the dressing

FAQ

Q: Can I skip blanching and use raw spinach?

A: Yes, you can use baby spinach raw, but the classic salad uses blanched spinach for a softer, less grassy taste. If you do blanch, dunk leaves 20 to 30 seconds in boiling water then cool in ice water and squeeze out excess moisture so the dressing sticks.

Q: How do I grind the toasted sesame seeds for the dressing?

A: Use a mortar and pestle, spice grinder, or put them in a zip bag and crush with a rolling pin. You want about 2 tbsp ground for the dressing and save 1 tbsp whole for garnish.

Q: What can I use instead of mirin?

A: Mirin is sweet rice wine, so mix 1 tbsp rice wine or sake with 1/2 tsp sugar as a quick swap, or use 1 tbsp sweet cooking wine. Plain white vinegar is too sharp, so add a bit of sugar if you try that.

Q: How long can I store this salad or the components?

A: Best eaten the same day, but you can keep the dressing in the fridge up to 3 days and the blanched spinach, undressed, for 1 day. Once dressed the leaves will wilt fast, so dress just before serving.

Q: Can I make this vegan?

A: Yes, the recipe is already vegan if your sugar is vegan friendly. Just skip any non vegan sugar and don't add fish based stuff, it's not needed.

Q: My dressing tastes too salty or too sweet, how do I fix it?

A: Taste and tweak: add a little sugar or mirin if too salty, add a splash of soy sauce or a pinch more salt if too sweet. A tiny drop of sesame oil can add depth but go light, it's strong.

Japanese Spinach Salad Recipe Substitutions and Variations

Spinach: baby spinach works fine, or swap with blanched Swiss chard, or tender kale. If you use chard or kale, blanch briefly and squeeze out excess water so the dressing sticks.
Toasted white sesame seeds: use toasted black sesame seeds for the same nutty hit, or toasted sunflower seeds, or coarsely chopped roasted peanuts for crunch. For the ground seeds in the dressing, tahini thinned with a bit of water or neutral oil works great.
Soy sauce: replace with tamari for gluten free cooking, or coconut aminos if you need soy free and lower sodium, or just use a reduced sodium soy sauce and taste as you go.
Mirin: substitute with sake plus a pinch of sugar (about 1 tablespoon sake to 1/2 teaspoon sugar), or try a dry white wine with a little sugar, or a sweet rice vinegar with a touch of sugar if needed.

Pro Tips

1. Get the spinach really dry, like bone dry. If leaves hold even a little water the dressing will slide off and the salad turns watery, so use a salad spinner or wrap in a towel and squeeze hard. For extra insurance press the wrapped pile under a plate for a few minutes. Trust me, it makes a big difference.

2. Toast the sesame seeds low and slow until you smell that nutty aroma, dont walk away or they burn fast. Grind the two tablespoons coarsely so the dressing has texture, a mortar and pestle gives a nicer paste than a blender. If the paste feels too stiff add a teaspoon of warm water or a drop more sesame oil to loosen and coax out the flavor.

3. Use a little of the reserved blanching water to adjust thickness, but add it sparingly a teaspoon at a time. Always taste and tweak: if it tastes too salty add a touch more sugar or mirin, if it seems flat add a tiny pinch of salt or a splash of acid. Small adjustments are easier than fixing a ruined dressing.

4. Dont dress it way ahead unless you want soggy leaves. If you need to prep earlier, keep the dressing separate and toss right before serving. If already dressed, store airtight and eat within one day, and let it warm up a bit to bring the sesame aroma back.