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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


  1. Blanch spinach in boiling water for 30 seconds. Using a slotted spoon, lift spinach from water, rinse well with cold water and squeeze dry.
  2. Add cabbage to spinach blanching water. Blanch for 1 minute. Drain cabbage.
  3. Cut spinach into bite-size pieces and toss in a bowl with cabbage.
  4. Mix together soy sauce, sesame oil, garlic and scallion. Toss well with blanched spinach and cabbage.
  5. Sprinkle with toasted sesame seeds.
  6. Serve!