Chinese Spinach Salad with Peanuts Recipe – Chinese Special
Chinese Spinach Salad with Peanuts is a simple yet flavorful dish featuring tender blanched spinach, crunchy peanuts, and a savory garlic-soy dressing. This dish is light, refreshing, and packed with nutrients, making it a great appetizer, side dish, or even a healthy snack. With its combination of textures and umami-rich flavors, this salad is a staple in Chinese home cooking.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
For the Salad:
- 1 bunch Chinese spinach (or regular spinach), washed and trimmed
- ¼ cup roasted peanuts
- 1 teaspoon sesame seeds (optional, for garnish)
- 1 red chili, finely sliced (optional, for heat)
For the Dressing:
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 clove garlic, minced
- ½ teaspoon grated ginger
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes (optional for spice)
Blanch the Spinach:
Bring a pot of water to a boil and add a pinch of salt.
Add the spinach and blanch for 30–45 seconds, until it turns bright green and just wilts.
Immediately transfer the spinach to a bowl of ice water to stop the cooking process.
Drain well and squeeze out excess water, then chop into bite-sized pieces.
Prepare the Dressing:
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, garlic, ginger, salt, and red pepper flakes.
Mix well until the sugar dissolves.
Assemble the Salad:
Place the chopped spinach in a serving bowl.
Pour the dressing over the spinach and toss gently to coat.
Sprinkle with roasted peanuts, sesame seeds, and sliced red chili if using.
Serve:
Serve immediately as a side dish, or chill in the refrigerator for 10–15 minutes for enhanced flavors.
Enjoy with steamed rice, dumplings, or a main course.
Recipe Notes :
For extra crunch, use honey-roasted peanuts or cashews.
Make it gluten-free by replacing soy sauce with tamari or coconut aminos.
Want it spicier? Add more red pepper flakes or a drizzle of chili oil.
Best served fresh, but leftovers can be stored in the fridge for up to 24 hours.
