Chinese Spinach Salad with Peanuts Recipe – Chinese Special
Chinese spinach salad with peanuts is a refreshing and nutritious dish that combines tender blanched spinach with crunchy peanuts, all tossed in a savory garlic-soy dressing. This vegan appetizer is not only light and flavorful but also packed with protein and fiber, making it a perfect addition to any meal. Its simple preparation and delightful combination of textures make it a staple in Chinese cuisine.
- 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 :
Spinach: Use fresh, tender spinach for the best texture.
Peanuts: Roasted peanuts add a satisfying crunch; avoid salted varieties to control sodium levels.
Dressing: Adjust the soy sauce and vinegar to taste; for a gluten-free version, substitute with tamari or coconut aminos.
Serving: Serve the salad immediately for optimal freshness, or refrigerate for 10–15 minutes to enhance flavors.
