Easy Korean Spinach and Cabbage Salad
- 1/2 lb fresh spinach
- 1/2 head of cabbage , sliced thinly
- toasted sesame seeds
- 4 teaspoons gluten-free soy sauce
- 2 teaspoon sesame oil
- 2 cloves garlic or 4 garlic scapes , minced
- 1 scallion , minced
Blanch spinach in boiling water for 30 seconds. Using a slotted spoon, lift spinach from water, rinse well with cold water and squeeze dry.
Add cabbage to spinach blanching water. Blanch for 1 minute. Drain cabbage.
Cut spinach into bite-size pieces and toss in a bowl with cabbage.
Mix together soy sauce, sesame oil, garlic and scallion. Toss well with blanched spinach and cabbage.
Sprinkle with toasted sesame seeds.