Japanese Sesame Spinach Salad with Dandelion Greens (Goma-ae)
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 2 bunches (approximately 1 pound/454 g each) fresh spinach with stems, well-rinsed
  • 1 large handful fresh dandelion greens, well-rinsed
  • 4 teaspoons tamari soy sauce
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon mirin (Japanese sweet rice wine)
  • 1/8 teaspoon granulated sugar
  • 1/8 teaspoon sea salt
  • 1 teaspoon dark Asian sesame oil
  • 2 tablespoons + 1 teaspoon sesame seeds, lightly toasted and cooled
  1. Blanch the spinach leaves in boiling water for 3 minutes, and remove with a strainer. Drain thoroughly in a colander. In the spinach water, blanch the dandelion greens until the bitterness is gone, 3 minutes or more, and strain. Drain in the colander. Pile all of the greens on 2 layered paper towels, and roll the towel around the greens. Press and allow to rest about 5 minutes, then remove the greens and transfer to a bowl with a lid. Chill in the refrigerator for about 30 minutes.
  2. DRESSING: In a small bowl, whisk together the tamari, rice vinegar, mirin, sugar, sea salt, and sesame oil. Grind 2 tablespoons of the toasted sesame seeds with a mortar and pestle, then add to the dressing.
  3. Toss the spinach and dandelion greens with the dressing and transfer to a serving bowl. Sprinkle on the remaining whole sesame seeds, and serve.
More Information

4 to 6-quart pot with lid
small bowl
mortar and pestle
medium bowl with lid

Recipe Notes:

Total Time includes chilling time.

You can use regular soy sauce if tamari is unavailable.

The salad can be made a day ahead.
Recipe by Andrea Meyers at https://andreasrecipes.com/weekend-gardening-dandelions-japanese-sesame-spinach-salad-with-dandelion-greens-goma-ae/