Delightfully crunchy and pleasantly zesty, Chinese spinach salad makes a tasty and refreshing starter for any meal.
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Note: This recipe was originally published in April 2017. The revised version includes minor recipe alteration and process photos.
If you’re familiar with Chinese cuisine, particularly the home cooking style, you’d know how much leafy greens are appreciated. Spinach, among many others, is one of the most-loved options. You can find it in salads, stir-fries, soups, and even colored dumpling dough.
Today’s recipe, spinach salad with ginger dressing (Jiāng Zhī Bō Cài/姜汁菠菜), is a popular cold dish commonly seen on restaurant menus. It takes just a few ingredients and a little effort to make, and the taste is so rewarding! It’s a great addition to my summer recipe collection.
Love leafy greens? Check out these recipes on the blog: Garlic Bok Choy, Water Spinach Stir-Fry, Gai Lan Two Ways, Oyster Sauce Lettuce.
Ingredients
About the spinach
The type of spinach used in Chinese cuisine is called savoy spinach, a variety that has dark green, wrinkled leaves, unlike regular spinach which has flat and rather smooth leaves.
I prefer savoy spinach for its stronger “spinach” taste: earthy and nutty with a sweet undertone. Although it’s safe to eat savoy spinach raw, it’s best to give it a quick blanch to bring out its best flavor.
🌟 TIP: You may use regular flat-leafed spinach as a substitute. In this case, shorten the blanching time to just a few seconds.
For the dressing
To season this spinach salad, you’ll need the following:
- Ginger
- Light soy sauce
- Black rice vinegar
- Salt and sugar
- Sesame oil
- Toasted sesame seeds, for garnishing
🌟 TIP: You can replace ginger with garlic for a different, yet equally delicious, taste. Alternatively, use a mix of both.
Cooking process
Step 1: blanch the spinach
I like blanching the spinach whole without separating the leaves. Also, I always keep the pinkish root part as I enjoy its earthy sweetness which is less pronounced in the leaves.
Bring a pot of water to a full boil then add some salt. Put in the spinach and press it down to fully immerse in the water.
Once it starts to wilt, drain and promptly rinse it under cold water to prevent further cooking.
Once it cools down, use your hands to squeeze the spinach to remove any excess water.
Step 2: prepare the dressing
I usually use a fine grater (e.g. Microplane) to grate the ginger into a juicy paste. Compared to mincing it with a knife, this method maximizes the ginger taste and improves the mouthfeel of the dressing. A pestle and mortar does the job too.
In a small bowl, mix the ginger paste with black rice vinegar, light soy sauce, sesame oil, and sugar.
Step 3: Assemble the dish
Inspired by the restaurant version of this dish, I cut the spinach into sections, about 2 inches/5 cm long, and then stack them up neatly on a serving plate.
Give the dressing another stir then pour it all over the spinach pile. Finish by sprinkling some toasted sesame seeds over.
Other tasty salads
Looking for more refreshing cold dishes? Have a look at these popular ones:
📋 Recipe card
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Spinach Salad with Ginger Dressing
Ingredients
- 10 oz savoy spinach, see note 1
- 1 teaspoon salt
- 1 teaspoon ginger paste
- 1 tablespoon black rice vinegar
- 1 teaspoon light soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon sugar
- Toasted sesame seeds
Instructions
Blanch the spinach
- Wash spinach thoroughly without breaking off any stems or leaves.
- Bring water to a full boil then add salt, then the spinach. Blanch until it starts to wilt (no more than 20 seconds).
- Drain and rinse under tap water to cool. Then squeeze out any excess water.
Prepare the dressing
- In a small bowl, mix ginger paste with black rice vinegar, light soy sauce, sesame oil, and sugar.
Assemble the dish
- Cut the blanched spinach crosswise into sections. Place it on a plate. Pour the dressing over then garnish with toasted sesame seeds.
Notes
Your Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi your email recipe link said Spinach and Edamame salad with ginger dressing. This seems a bit different.
Sorry for the confusion Tocklai. This recipe has been updated and the original version did include edamame.You can simply blanch edamame in boiling water for about 2 minutes, then drain and mix the beans with blanched spinach and the same dressing. Happy cooking.
Would this recipe work with baby Bok Choy? I always have an abundance in my garden, I love it. Thanks for all of you recipes via email, you are an amazing cook and I love learning and trying your recipes. Have a great day from Massachusetts, USA
Yes, Jacquie. You can use baby bok choy instead of spinach. Remember not to blanch it for too long so that it retains its nice crisp texture. Happy cooking!
Hi there – if I use regular spinach, do I have to blanch it?
Yes, just a quick blanch until it lightly wilts.
Going to have a nice spinach and bean salad this week .It looks delicious GUI
Thank you Ann! Have a yummy week ahead!