Better than a Japanese steak house, our Asian Spinach Salad is such a healthy, colorful, delicious meal that you didn’t know you were missing! Crunchy cabbage, salty sunflower seeds and a wonderfully tangy ginger dressing combine to make one heck of a salad!
I can’t remember how longs it’s been since I’ve gone to a Japanese Steakhouse. I remember it always being such a special treat growing up. Even at a young age, I loved the salad they brought out with the soup before the cooking began. We like to eat a lot of salad so coming up with new fresh ideas is something I try to do often. A commercial came up for our local Japanese restaurant and that’s when the inspiration hit! I love the addition of the sunflower seeds because it gives the salad good texture and the saltiness is an awesome extra flavor.
What is the best ginger dressing?
We believe that the best ginger dressing is the one pictured above, which is the Makoto brand. It is found in the cold salad dressing section of your local grocery store. It NEVER disappoints and gives the great same taste of the appetizer salad served at a hibachi Japanese section.
Why should I use a red onion versus the other types?
The red onion is the prettiest of all the onions. Their deep purple skin lends to their visual appeal and they also have a really mild flavor. We find these are best in raw salads, diced up in salsa’s and topping sandwiches. Since they are already fairly mild when raw, you lose even more of their flavor when they are cooked. These are a great addition when you want onion flavor that is merely a compliment and not one that takes over.
Ingredients for our Asian Spinach Salad:
- Cherry Tomatoes
- Red Onion
- Sunflower Seeds
- Cole Slaw
- Makoto Ginger Dressing (The BEST dressing!)
How to make our Asian Spinach Salad:
Wash and cut cherry tomatoes in half or quarters. Add 2 cups of arugula to the salad bowl.
Roughly cut the purple onion into bite-sized slices. You will only need about 1/2 of the onion. Add 2 cups of spinach leaves and 1 1/2 cup of the cabbage mix to the arugula.
Place 1/2 cup diced tomatoes, 1/3 cup of red onion, and 1/3 cup sunflower seeds in a large bowl. Mix thoroughly.
Right before serving, add 4.5 ounce of the ginger dressing and stir to completely combine. (Thats about half of the bottle.) You can always add more if you feel the need but always start slowly. It’s much easier to add more than try to take some away!
Serve right away! (Do not pour dressing early as this will weigh down the delicate leaves of the arugula and spinach if left sitting too long.)
Don’t you think this salad is just so pretty?? Best of all, it tastes even better than it looks. We eat it up on random week nights and its a great easy salad to throw together when you have company. I almost always have these ingredients on hand so throwing them together for a great presentation takes me less than 5 minutes. We usually pair these with our Spicy Pork Chops or Delicious Turkey Burgers! We hope you and your family enjoy it too!
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- 2 Cups Spinach Leaves
- 2 Cups Arugula
- 1/2 C Diced Cherry Tomatoes
- 1/3 Cup Sunflower Seeds
- 1 1/2 Cup Shredded Cabbage
- 4.5oz Makoto Ginger Dressing
- 1/2 of a Purple Onion (approximatly 1/3 Cup)
- Wash and cut cherry tomatoes and purple onion.
- Place the arugula, spinach, tomatoes, onion, and sunflower seeds in a large bowl.
- Right before serving, add 4.5 ounce of the ginger dressing and stir to completely combine.
Amount Per Serving: Calories: 140Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 795mgCarbohydrates: 10gFiber: 3gSugar: 5gProtein: 5g
(Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)