Spinach, Seaweed & Ginger Salad

Suitable for vegan, gluten free, vedic and vegetarian diets.*

Makes 770 g.

500 g spinach
2 sheets nori seaweed sheets cut in strips
40 g sweet pickled ginger
50 g wakame seaweed
40 g sesame seeds
50 ml mirin vinegar
45 ml olive oil
20 ml sesame oil
20 ml tamari
8 ml lemon juice

Wash spinach and remove stalks. (keep leaves whole) Soak wakame in warm water till softened, drain. Cut nori sheet into strips. Combine all ingredients. Taste.


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* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.