Mung Bean Sprouts and Spinach Salad

Mung Bean Sprouts and Spinach Salad

Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 2


For the dressing

  • 1/4 teaspoon grated garlic
  • 1/8 teaspoon minced garlic
  • 1/2 teaspoon sesame seed oil
  • 2 teaspoons rice vinegar
  • 2 tablespoons dashi
  • 1 teaspoon toasted sesame seeds


  • Rinse the spinach well to remove any trace of soil or sand. Do the same with the mung bean sprouts. Drain.
  • Fill a medium sized pot with water. Bring to a rolling boil.
  • Half fill two bowls with water and drop in a generous amount of ice.
  • Drop the spinach into the boiling water, pushing down to submerge all of it. Cook for two minutes or just until wilted. Scoop out, with a kitchen spider, let the water drip off and plunge in the first bowl of icy water.
  • Bring the water in the pot to boiling point once more. Drop in the mung bean sprouts and cook for half a minute. Scoop out, allow the excess water to drip off and plunge in the second bowl of icy water.
  • Drain the spinach. Squeeze with your hands to remove as much water as you can. Roughly chop.
  • Drain the mung bean sprouts.
  • In a large bowl, mix all the ingredients for the dressing. Add the spinach and mung bean sprouts. Toss gently and serve.