As the weather heats up, many people’s appetites tend to decrease, and a light, refreshing salad becomes the perfect solution.
Water spinach, a popular summer vegetable, retains its nutrients best when served in salads, like bitter melon salad, malabar spinach salad, and its crisp texture makes it an ideal choice for this dish.
Here’s a simple and delicious recipe for a water spinach salad that will keep you cool and satisfied all summer long.
Ingredients
- water spinach (amount as needed)
- 1 tablespoon salt (for blanching)
- 15ml vegetable oil
- 5 garlic cloves (minced)
- 2 dried chilies (cut into small pieces, adjust according to your spice preference)
- 10g sesame seeds
- 1 tablespoon light soy sauce
- 1/2 tablespoon Chinese black vinegar
- 5g white sugar
- 5ml Sichuan pepper oil
Instructions
Step 1: Prepare the Water Spinach
Soak the water spinach in clean water for 10-15 minutes to remove any residual pesticides or impurities.
After soaking, rinse it thoroughly under running water. Then, drain it in a colander or basket to remove excess water.
This helps the spinach absorb the dressing better and prevents excess moisture from affecting the blanching process.
Step 2: Blanch the Water Spinach
Bring a pot of water to a boil, then add 1 tablespoon of salt and a little vegetable oil. Stir to mix. Add the water spinach and blanch for about 10-15 seconds.
Be careful not to overcook the spinach, as it will lose its crispness. A short blanch ensures the spinach stays tender yet crunchy. Too long, and it becomes mushy; too short, and the raw, slightly bitter taste may remain.
Step 3: Chill the Spinach
Once blanched, immediately transfer the spinach to a bowl of cold water to stop the cooking process. This helps maintain the spinach’s crisp texture and vibrant green color.
Let it sit for 1-2 minutes until completely cooled, then drain and gently squeeze out any excess water. Be careful not to crush the spinach while doing this, as you want to preserve its shape and texture.
Step 4: Prepare the Dressing
In a separate bowl, combine the minced garlic, chopped dried chilies, and toasted sesame seeds.
Heat the vegetable oil in a pan until it begins to smoke lightly, then pour the hot oil over the garlic, chilies, and sesame seeds to release their fragrance.
Add the light soy sauce, Chinese black vinegar, sugar, salt, and Sichuan pepper oil to the bowl, stirring to dissolve the sugar and salt completely.
Adjust the seasoning to taste—if you like it more sour, add extra vinegar; if you want it spicier, increase the amount of dried chilies.
Step 5: Toss the Salad
Place the chilled spinach in a large mixing bowl. Pour the prepared dressing over the spinach and gently toss to coat evenly.
Be careful not to break up the spinach, keeping it whole and maintaining its crisp texture. Once well mixed, the cold water spinach salad is ready to serve.
Key Features of Water Spinach Salad
Crisp and Refreshing: The precise blanching time and quick chilling process ensure the spinach stays crisp and refreshing, perfect for a hot summer day. Each bite of the spinach offers a satisfying crunch and fresh, clean flavor.
Vibrant Green Color: The combination of blanching with salt, oil, and the cooling process helps preserve the spinach’s bright green color, making the dish visually appealing and appetizing.
Appetizing and Flavorful: The dressing, made with garlic, chili, sesame, soy sauce, Chinese black vinegar, and Sichuan pepper oil, creates a complex blend of savory, spicy, tangy, and numbing flavors. This makes the salad an excellent palate cleanser, especially when paired with heavier dishes.
This cold water spinach salad is not only a nutritious and light dish perfect for summer but also an easy way to add variety to your meal.
Follow the steps above to make a healthy and delicious salad that will soon become a favorite on your summer dining table.
Water Spinach Salad Recipe: A Crisp and Refreshing Summer Dish
Ingredients
- Fresh bamboo leaf water spinach amount as needed
- 1 tablespoon salt for blanching
- 15 ml vegetable oil
- 5 garlic cloves minced
- 2 dried chilies cut into small pieces, adjust according to your spice preference
- 10 g sesame seeds
- 1 tablespoon light soy sauce
- 1/2 tablespoon Chinese black vinegar
- 5 g white sugar
- 5 ml Sichuan pepper oil
Instructions
Step 1: Prepare the Water Spinach
- Soak the water spinach in clean water for 10-15 minutes to remove any residual pesticides or impurities.
- After soaking, rinse it thoroughly under running water. Then, drain it in a colander or basket to remove excess water.
- This helps the spinach absorb the dressing better and prevents excess moisture from affecting the blanching process.
Step 2: Blanch the Water Spinach
- Bring a pot of water to a boil, then add 1 tablespoon of salt and a little vegetable oil. Stir to mix. Add the water spinach and blanch for about 10-15 seconds.
- Be careful not to overcook the spinach, as it will lose its crispness. A short blanch ensures the spinach stays tender yet crunchy.
- Too long, and it becomes mushy; too short, and the raw, slightly bitter taste may remain.
Step 3: Chill the Spinach
- Once blanched, immediately transfer the spinach to a bowl of cold water to stop the cooking process.
- This helps maintain the spinach’s crisp texture and vibrant green color.
- Let it sit for 1-2 minutes until completely cooled, then drain and gently squeeze out any excess water.
- Be careful not to crush the spinach while doing this, as you want to preserve its shape and texture.
Step 4: Prepare the Dressing
- In a separate bowl, combine the minced garlic, chopped dried chilies, and toasted sesame seeds.
- Heat the vegetable oil in a pan until it begins to smoke lightly, then pour the hot oil over the garlic, chilies, and sesame seeds to release their fragrance.
- Add the soy sauce, Chinese black vinegar, sugar, salt, and Sichuan pepper oil to the bowl, stirring to dissolve the sugar and salt completely.
- Adjust the seasoning to taste—if you like it more sour, add extra vinegar; if you want it spicier, increase the amount of dried chilies.
Step 5: Toss the Salad
- Place the chilled spinach in a large mixing bowl. Pour the prepared dressing over the spinach and gently toss to coat evenly.
- Be careful not to break up the spinach, keeping it whole and maintaining its crisp texture. Once well mixed, the cold water spinach salad is ready to serve.
