Japanese Spinach Salad is quick to make with wilted spinach, toasted sesame seeds, and a light soy-based dressing. Serve as an easy side dish with Asian Mushroom Rice or Miso Grilled Tofu.
Goma-ae Style Spinach Salad
This salad is made with just a handful of ingredients but packs in flavor. The sesame seeds are quickly toasted to bring out their nutty aroma, then whisked into a light dressing made with soy sauce, water, and a touch of sugar. It’s gently tossed with just-wilted spinach and served chilled or at room temperature.
Goma-ae is a classic Japanese vegetable side dish, typically made by tossing cooked greens—most often spinach—with a simple dressing of sesame seeds, soy sauce, and sugar. The name translates to “sesame-dressed” in Japanese. This spinach salad is similar to traditional goma ae but uses whole toasted sesame seeds and a thinner vinaigrette-style dressing. The flavor profile stays true to the classic Japanese side dish, with a balance of savory and slightly sweet notes that highlight the natural taste of the spinach.
As a home cook focused on vegetarian and plant-based recipes, I’m always looking for easy ways to bring new flavor to familiar ingredients. This simple recipe takes about ten minutes from start to finish and works well as a side with rice bowls, tofu dishes, or anything grilled.
Ingredients for Japanese Spinach Salad
You will need the following:
- White Sesame Seeds – Lightly toasted to bring out their flavor. Black sesame seeds work too, but the flavor is slightly more intense.
- Water – Thins the dressing without diluting the flavor.
- Soy Sauce – Adds a salty, umami-rich base. Use low-sodium if preferred.
- Granulated Sugar – Just enough to balance the saltiness of the soy sauce.
- Fresh Baby Spinach – Quickly blanched and squeezed to remove moisture before being sliced and tossed in the dressing.
How to Make Japanese Spinach Salad
STEP ONE: Toast the sesame seeds. Heat a small skillet over medium-high heat. Add the sesame seeds and toast for 1–2 minutes, stirring frequently, just until fragrant and lightly golden. Remove from heat and set aside.
STEP TWO: Make the dressing. In a small bowl, whisk together the water, soy sauce, sugar, and toasted sesame seeds. Set aside.
STEP THREE: Blanch the spinach. Bring a medium pot of salted water to a boil. Add the spinach and cook for about 1 minute, just until wilted. Drain into a colander and rinse with cold water to stop the cooking process.
STEP FOUR: Squeeze and slice. Once the spinach is cool enough to handle, squeeze firmly to remove excess moisture. Transfer to a cutting board and roughly chop.
STEP FIVE: Dress and serve. Add the spinach to a bowl, pour over the sesame dressing, and toss to coat. Adjust seasoning to taste. Serve immediately or chill until ready to eat.
Make It Vegan 🌱
This salad is naturally vegan without any substitutions needed.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. The spinach will continue to absorb the dressing, so give it a quick stir before serving.
More Japanese-Inspired Recipes
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Japanese Spinach Salad Recipe
Ingredients
- 1 tablespoon white sesame seeds
- 2 tablespoons water
- 1 1/2 tablespoons soy sauce
- 1/2 teaspoon granulated sugar
- 8 ounce package fresh baby spinach
Instructions
- Heat a small skillet over medium-high heat. Add the sesame seeds and toast for 1–2 minutes, stirring frequently, just until fragrant and lightly golden. Remove from heat and set aside.
- In a small bowl, whisk together the water, soy sauce, sugar, and toasted sesame seeds. Set aside.
- Bring a medium pot of salted water to a boil. Add the spinach and cook for about 1 minute, just until wilted. Drain into a colander and rinse with cold water to stop the cooking process.
- Once the spinach is cool enough to handle, squeeze firmly to remove excess moisture. Transfer to a cutting board and roughly chop.
- Add the spinach to a bowl, pour over the sesame dressing, and toss to coat. Adjust seasoning to taste. Serve immediately or chill until ready to eat.
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