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.

A bowl of cooked spinach garnished with white sesame seeds, with a pair of wooden chopsticks resting on the rim. Fresh spinach leaves and a white napkin are visible in the background.

Table of Contents

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.

A plate of sautéed spinach garnished with white sesame seeds, with a pair of wooden chopsticks resting on the edge.

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.

A white bowl filled with cooked spinach leaves, garnished with white sesame seeds. Wooden chopsticks and a white napkin are placed nearby on a white surface.

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

A bowl of Japanese spinach salad topped with sesame seeds, with a green banner across the middle displaying the text Japanese Spinach Salad in white letters.

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Japanese Spinach Salad Recipe

A quick and flavorful Japanese-style side made with wilted spinach and a light sesame dressing.

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Course: Side Dish

Cuisine: Asian, Japanese

Keyword: sesame spinach salad, spinach gomae, spinach with sesame dressing

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

Calories: 30kcal

Author: Holly Gray

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.

Nutrition

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