Rating5/5 (from 4 ratings)5
* 2 bunches of spinach
* 1/2 cup of black or white sesame seeds
* 2 Tbs raw agave syrup
* 1/4 cup nama shoyu
In a powerful blender, food processor, clean coffee grinder or a mortar, grind/pound the sesame seeds until they're broken down. You want them to begin to look oily, but not to be so pulverised that they're turning into tahini. Place them in a large bowl and stir the agave and shoyu into them.
Wash the spinach, & tear the leaves away from the thicker stems. Tear any really large leaves into smaller pieces. Then gently massage the sesame sauce into them - you're not trying to break down the cells in the leaves like you would to tenderise a kale salad; You're just making sure that they're thoroughly covered.
Leave to marinated, anything from 1/2 an hour onwards. If you have a dehydrator, you can leave it in there to marinate & serve the salad warm. Goes great as a side dish with sushi, or even as one of the fillings. Keeps OK in the fridge for one day, but wasn't too good after two days.
Denzildragon's ThoughtsBy denzildragon
Traditionally the spinach in this dish is boiled until it's wilted, but I figured if I can make raw kale or chard into a tender raw salad, why would I need to wilt spinach? The sesame seeds are also usually toasted. This is based on a recipe from 'Japanese Cooking' by Miyoko Nishimoto Schinner.
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