Sweet & Tangy Malabar Spinach Salad
Try a Delicious Sweet and Tangy Twist on Malabar Spinach Salad!
Brighten up your palate with this refreshing sweet and tangy salad made from seasonal Malabar spinach. It’s the perfect way to enjoy fresh greens and stimulate your appetite.
For the Greens- 300g Malabar spinach: Choose fresh, tender leaves and stems.
- 2 Tbsp chopped scallions (green onions): Adds a mild pungent flavor.
- 1 tsp salt: For boiling water
For the Dressing- 1 Tbsp gochujang (Korean chili paste): For a rich, savory base.
- 1 Tbsp gochugaru (Korean chili flakes): Adds a touch of heat and color.
- 1 Tbsp 2x concentrated vinegar: For a bright, tangy kick.
- 1.5 to 2 Tbsp sugar: Adjust to your preferred sweetness level.
- 1 tsp salt: To taste.
- 1 Tbsp toasted sesame seeds: For nutty aroma and texture.
- 1 Tbsp sesame oil: For a finishing touch of fragrance.
- 1 Tbsp gochujang (Korean chili paste): For a rich, savory base.
- 1 Tbsp gochugaru (Korean chili flakes): Adds a touch of heat and color.
- 1 Tbsp 2x concentrated vinegar: For a bright, tangy kick.
- 1.5 to 2 Tbsp sugar: Adjust to your preferred sweetness level.
- 1 tsp salt: To taste.
- 1 Tbsp toasted sesame seeds: For nutty aroma and texture.
- 1 Tbsp sesame oil: For a finishing touch of fragrance.
Cooking Instructions
Step 1
Begin by preparing the Malabar spinach. Trim any tough or fibrous parts from the stems and discard any wilted or mushy leaves. You want to use the freshest, tender portions of the plant.
Step 2
Bring a pot of water to a rolling boil. Add 1 teaspoon of salt to the boiling water. Carefully add the prepared Malabar spinach and blanch for 2 to 3 minutes, just until the leaves wilt slightly. Overcooking will make them mushy.
Step 3
Immediately transfer the blanched spinach to a bowl of cold water. Gently swish the spinach around in the cold water for 2 to 3 minutes to cool it down rapidly and preserve its vibrant green color. Drain thoroughly and squeeze out as much excess water as possible. If the leaves or stems are too long, cut them into bite-sized pieces, about 2 to 3 cuts.
Step 4
In a mixing bowl, combine the gochujang, gochugaru, 2x concentrated vinegar, sugar, salt, and toasted sesame seeds to make the dressing. Mix well until all ingredients are incorporated. Add the squeezed Malabar spinach and chopped scallions to the bowl with the dressing.
Step 5
Gently toss and mix everything together until the dressing evenly coats the spinach. Drizzle with sesame oil for the final touch of aroma. Your delicious sweet and tangy Malabar spinach salad is ready to be enjoyed as a refreshing side dish!
