Asian Spinach Salad

Yep, this is an actual thing. A rather tasty one, at that! Spinach is a great source of folate, potassium, magnesium, and iron, and is also a superfood for the heart. It is also a good source of vitamin K, as Vitamin K helps in the production of certain proteins- including the proteins that help your body to absorb calcium and maintain bone health.

Spring is here and this is the perfect time to try out some of your new favorite Asian recipes. I love this one because it combines some of my favorite spring greens, adds some Middle Eastern flavors, and is super easy to make!

Asian Spinach Salad: the name sounds weird, but the taste is amazing. The best part of this salad is the taste, as the spinach cooks down in the pan, releasing its strong spinach flavor and adding a slightly nutty sweetness. You can add any protein in this salad, such as chicken or shrimp, and it’s also great with the addition of paprika and olive oil.

Our Asian Spinach Salad is better than a Japanese steakhouse, and it’s a nutritious, colorful, and tasty dinner you didn’t realize you were missing! Crunchy cabbage, salty sunflower seeds, and a tangy ginger sauce come together to create one delicious salad!


I’m not sure how long it’s been since I last visited a Japanese steakhouse. It was always such a wonderful pleasure for me as a kid. Even as a child, I enjoyed the salad that was served with the soup before it was cooked. Because we eat a lot of salad, I try to come up with new and exciting salad ideas on a regular basis. When an ad for our neighborhood Japanese restaurant aired, inspiration struck! The sunflower seeds provide a nice texture to the salad, and the saltiness adds a nice additional taste.

Which ginger dressing is the best?

The finest ginger dressing, in our opinion, is the Makoto brand, which is shown above. It’s in the chilled salad dressing area of your local supermarket. It never fails to please and tastes just like the starter salad given in a hibachi Japanese restaurant.

Why should I use a red onion instead of another kind?

The red onion is the most attractive of all onions. Their rich purple skin adds to their attractiveness, and they have a moderate taste. We like them best in raw salads, chopped in salsas, and as a sandwich topper. Because they are already mild when fresh, cooking them removes even more of their taste. When you want a subtle onion taste that doesn’t overpower your dish, they are a wonderful complement.


The following are the ingredients for our Asian Spinach Salad:

To prepare our Asian Spinach Salad, follow these steps:

Cherry tomatoes should be washed and sliced in half or quarters. Toss in 2 cups arugula in a salad dish.


Cut the purple onion into bite-sized pieces using a knife. Only approximately half of the onion is required. Toss the arugula with 2 cups spinach leaves and 1 1/2 cup cabbage mixture.


In a large mixing dish, combine 1/2 cup chopped tomatoes, 1/3 cup red onion, and 1/3 cup sunflower seeds. Make a thorough mix.


Add 4.5 ounces of the ginger dressing just before serving and whisk to blend. (That’s about half the bottle.) If you feel the need, you may always add more, but start gently. It’s much simpler to add more than it is to subtract!


Serve immediately! (Don’t pour the dressing too soon; if it sits too long, it will weigh down the delicate arugula and spinach leaves.)


Don’t you think this salad is just stunning? The best part is that it tastes even better than it looks. It’s a wonderful simple salad to put up when you have guests, and we eat it up on odd weeknights. Because I usually always have these items on hand, it takes me less than 5 minutes to put them together for a wonderful presentation. These go well with our Spicy Pork Chops or our Delectable Turkey Burgers! We hope you and your family love it as much as we did!

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Time to prepare: 5 minutes

5 minutes in total


  • Arugula, 2 cups
  • 1/2 C Cherry Tomatoes, Diced
  • Sunflower Seeds, 1/3 Cup
  • 1 1/2 Cup Cabbage, Shredded
  • Makoto Ginger Dressing (4.5 oz)
  • a half of a purple onion (about 1/3 cup)


  1. Cherry tomatoes and purple onion should be washed and sliced.
  2. In a large mixing basin, combine the arugula, spinach, tomatoes, onion, and sunflower seeds.
  3. Mix.
  4. Add 4.5 ounces of the ginger dressing just before serving and whisk to blend.
  5. Enjoy!

Information about nutrition:



Size of Serving:

1 tbsp. per serving 140 calories 10 g total fat 1 gram of saturated fat 0g trans fat 9g of unsaturated fat 0 mg cholesterol 795mg sodium 10 g carbohydrate 3 g of fiber 5 g sugar 5 g protein

(Nutritional information is an estimate that may vary depending on cooking techniques and ingredient brands utilized.)

Have you tried this recipe yet?

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This photo is of a side dish I made for dinner last night. This dish is made by mixing a few ingredients together to make a dressing.. Read more about asian spinach salad with mandarin oranges and let us know what you think.

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Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.