Salads
This Chinese spinach salad recipe delivers the perfect balance of textures and flavors—crisp-tender greens, nutty peanuts, and a crunchy sesame dressing that ties everything together. 🌟 The secret lies in quick-wok cooking, which preserves the vibrant colors and slight crunch of the spinach while infusing it with aromatic garlic and ginger.
I developed this recipe after years of experimenting with traditional Chinese salads, and it's now a staple in my household for its refreshing yet satisfying profile.
The foundation of this salad is a simple yet bold dressing made with toasted sesame oil, soy sauce, and a touch of honey for balance.
Traditional ingredients like bok choy, dried shrimp (optional), and crushed peanuts add layers of texture and umami, but you can easily adapt it for vegetarian preferences by omitting the shrimp and boosting the dressing's depth with extra garlic or chili flakes.
The key is achieving that signature contrast—creamy, crunchy, and tender all in one bite.
What makes this salad truly stand out is how quickly it comes together—15 minutes of prep and wok-tossing transforms simple ingredients into a restaurant-worthy dish.
The spinach stays vibrant and slightly crisp, while the dressing clings to every leaf, delivering bursts of savory, nutty, and slightly sweet flavors with each bite. Whether served as a light lunch or a side for grilled meats, this salad is a game-changer for anyone looking to elevate their greens.
For an extra touch of authenticity, garnish with fresh cilantro or scallions, and serve immediately while the spinach is still crisp. The dressing can be made ahead, so you can focus on the quick cooking process.
This recipe is designed to be versatile yet foolproof, ensuring you’ll achieve perfect results every time—no matter your skill level in the kitchen.
Ingredients for chinese spinach salad
Crisp spinach, nutty peanuts, and a bold sesame dressing make this salad restaurant-worthy in 15 minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Baby Spinach 🌿 | 8 oz | Fresh, crisp leaves preferred |
| Bok Choy 🥬 | 1 whole | Baby bok choy, chopped |
| Dried Shrimp 🦐 | 2 tbsp | Optional, rehydrated (vegetarian omit) |
| Roasted Peanuts 🥜 | ½ cup | Crushed for texture |
| Sesame Seeds 🌾 | 1 tbsp | Toasted for garnish |
| Garlic Cloves 🧄 | 3 cloves | Minced for wok cooking |
| Fresh Ginger 🌿 | 1 tbsp | Grated, aromatic base |
| Toasted Sesame Oil 🫒 | 2 tbsp | For nutty depth |
| Low-Sodium Soy Sauce 🍶 | 2 tbsp | For umami balance |
| Honey 🍯 | 1 tbsp | For subtle sweetness |
| Rice Vinegar 🍶 | 1 tbsp | For tangy brightness |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Red Chili Flakes 🌶️ | ½ tsp | Optional, for heat |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
The spinach is the star—baby spinach stays crisp while baby bok choy adds a satisfying crunch. Grab the pre-washed bags at Trader Joe's or your local grocery store's produce section. For the dried shrimp (optional), Asian markets have the best selection—look for small, translucent pieces. If you're skipping shrimp, boost the dressing with an extra clove of garlic or a pinch more chili flakes. The peanuts? Store-bought roasted are fine, but toast your own for next-level flavor—just spread them on a baking sheet at 350°F for 8-10 minutes.
No sesame oil? Toasted peanut oil works in a pinch, but you’ll miss that nutty depth. Short on honey? Maple syrup or agave keeps it vegetarian-friendly. The dressing can be made ahead—just whisk it together and store it in the fridge for up to 3 days. For extra crunch, toast the sesame seeds in a dry pan for 1-2 minutes until golden. The garlic and ginger should be fresh—no pre-minced jars here. If you’re feeling adventurous, swap the soy sauce for tamari for a gluten-free twist.
This salad keeps best when stored in an airtight container with the dressing separate—toss it together right before serving to maintain that perfect crunch. The greens stay fresh for 2 days in the fridge, but the dressing lasts 5 days. Pro tip: Double the dressing and freeze it in ice cube trays—perfect for quick meals later. Garnish with cilantro and sesame seeds right before serving, or they’ll wilt in the fridge. Serve chilled for that classic Chinese salad vibe, or at room temp if you prefer it warmer.
Why You'll Love This Recipe
- No-Chop Crunch: I swear by this—just tear the spinach and bok choy by hand, no knife required. The dried shrimp rehydrate in seconds, and the peanuts? Already toasted. Honestly, it’s the kind of dish that feels like a hug when you’re too tired to cook.
- Umami Bomb: That dried shrimp? Absolute magic. It dissolves into the dressing, leaving behind a deep, savory punch that makes the spinach taste like it’s been kissed by the ocean. Add the toasted peanuts and sesame seeds, and you’ve got a salad that demands seconds.
- Lunchbox Hero: Between us, this is my go-to for packed lunches. It holds up for days—no soggy greens here—and the peanuts keep it satisfying. My kids (yes, even the picky ones) grab it first thing in the morning.
- Budget Win: A handful of dried shrimp and a bag of spinach stretch to feed four. The peanuts add crunch for pennies, and sesame seeds? A sprinkle goes a long way. I’ve made this on grocery-store budgets, and it still tastes like a restaurant dish.
Step-by-step instructions for Chinese spinach salad
Let's toss together this vibrant, crunchy salad that's packed with wok-fried flavors.
🍳 Step 1: Wok-Fry the Greens with Aromatics
Heat a wok or large skillet over high heat until smoking hot. Add 1 tablespoon toasted sesame oil and swirl to coat. Toss in the 3 cloves minced garlic and 1 tablespoon grated fresh ginger, cooking for 30 seconds until fragrant—you'll smell that fresh garlic aroma fill your kitchen.
Add the 8 oz baby spinach and 1 whole chopped bok choy, stirring constantly with tongs for 1-2 minutes until just wilted but still vibrant green. The spinach should be tender-crisp, not mushy. Remove from heat immediately—overcooking turns it bitter.
🍳 Step 2: Stir-Fry the Dried Shrimp
In the same wok (no need to clean it—the flavor is gold), add another 1 tablespoon toasted sesame oil and heat over medium-high heat. Add the 2 tablespoons dried shrimp (if using) and stir-fry for 1-2 minutes until they're plump and slightly crispy around the edges.
Real talk: if you're vegetarian, skip this step and just add the shrimp back in later with the peanuts. The shrimp adds that signature umami punch that makes this salad taste restaurant-quality. Remove the shrimp and set aside temporarily.
🥘 Step 3: Make the Crunchy Sesame Dressing
In a small bowl, whisk together 2 tablespoons low-sodium soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 0.5 teaspoon red chili flakes, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. The mixture should look glossy and slightly thick—this is your flavor base.
Stream in the 2 tablespoons toasted sesame oil while whisking continuously. The oil will emulsify with the other ingredients, creating a silky dressing. Taste and adjust seasoning—you might want to add a pinch more salt or a touch more honey depending on your preference.
👨🍳 Step 4: Assemble the Salad
Return the wok-fried greens to the wok and pour the dressing over them. Toss everything together with tongs for 30 seconds to coat the greens evenly. The dressing should cling nicely to the spinach and bok choy, creating that glossy finish.
Add the 0.5 cup crushed roasted peanuts and 2 tablespoons dried shrimp (if using), tossing gently to distribute them throughout. The peanuts will add that satisfying crunch contrast to the tender greens. Divide among 4 plates for serving.
🥘 Step 5: Garnish and Serve
Sprinkle each serving with 1 tablespoon toasted sesame seeds and 2 tablespoons chopped fresh cilantro. The sesame seeds add another layer of nutty flavor, while the cilantro brings freshness that cuts through the richness of the peanuts and dressing.
Serve immediately while everything is still crisp and vibrant. This salad tastes best right after assembly when all the textures and flavors are at their peak. The combination of wok-fried greens, crunchy peanuts, and that tangy-sweet dressing makes every bite irresistible.
Pro Tips For Making Chinese Spinach Salad
- CRISP THE SHRIMP FIRST: Dried shrimp needs a quick soak in warm water (not boiling—just enough to wake them up) for 10-15 minutes before tossing into the salad. I learned this the hard way—over-soaking turns them rubbery, and under-soaking leaves them chewy. Rinse them twice after soaking to remove that funky dried-shrimp smell.
- CUT BOK CHOY SMALLER THAN YOU THINK: Slice the bok choy into ½-inch pieces, not the usual 1-inch chunks. Smaller pieces cook faster and absorb the dressing better, so every bite gets that perfect balance of crunch and flavor. (Yes, it looks messy—your salad will still taste amazing.)
- DRESSING LAST MINUTE ONLY: Make the dressing right before tossing everything together. The vinegar and oil in traditional Chinese dressings break down the spinach’s texture over time, turning it limp. If you’re prepping ahead, keep the dressing separate and mix it in just as you’re serving.
- TOAST PEANUTS IN THE PAN: Skip the oven for roasted peanuts—toss them in a dry skillet over medium heat for 3-4 minutes until they’re golden and fragrant. Watch them like a hawk so they don’t burn (I’ve done it). The stovetop method gives them a deeper nuttiness than store-bought, and they’re ready in half the time.
Flavor customization for this recipe
Sweet & Tangy Twist
Swap the honey for 1 tbsp maple syrup and add 1 tsp grated apple to the dressing for a fruity depth. The apple adds a subtle sweetness that pairs beautifully with the soy and vinegar.
For extra brightness, stir in 1 tsp lime zest—it cuts through the richness and adds a refreshing citrus note. 🌟
Spicy & Nutty Kick
Boost the heat by doubling the red chili flakes to 1 tsp and adding 1 tsp gochujang (Korean chili paste) to the dressing. For texture, swap peanuts for ½ cup crushed roasted cashews and top with 1 tbsp chopped scallions.
The gochujang adds a smoky depth that elevates the spice level while keeping the dish balanced.
Creamy & Herby Variation
For a creamy twist, stir 2 tbsp tahini into the dressing and add 1 tbsp warm water to thin it out. Toss in ¼ cup chopped cilantro and 2 tbsp toasted pumpkin seeds for extra crunch.
The tahini adds a rich, nutty creaminess that contrasts perfectly with the crisp spinach and crunchy peanuts. Garnish with extra sesame seeds for a golden finish.
Light & Citrusy Refresh
Replace the soy sauce with 2 tbsp tamari and add 1 tbsp fresh lime juice to the dressing. Swap peanuts for ½ cup candied pecans (tossed in 1 tsp brown sugar and ½ tsp cinnamon) for a sweet-savory crunch.
The lime juice brightens the flavors, while the candied pecans add a caramelized sweetness that balances the salad’s savory notes.
Umami Bomb
For a deeper umami flavor, add 1 tbsp miso paste (white or red) to the dressing and stir in 1 tsp fish sauce (or 1 tsp soy sauce for vegetarian). Top with 2 tbsp crispy fried shallots and 1 tbsp chopped green onions.
The miso and fish sauce create a rich, savory depth that makes this salad taste like a restaurant favorite. 💫
Nutrition facts
Frequently asked questions
Can I use regular spinach instead of baby spinach?
Baby spinach works best because it stays crisp and tender during the quick wok cooking. Regular spinach can be tougher and more bitter, especially if overcooked. If you only have regular spinach, tear the leaves into smaller pieces and cook them for 30-45 seconds less to maintain some crunch.
How do I make this salad vegetarian?
Simply omit the dried shrimp and boost the dressing's depth with an extra clove of garlic or ½ teaspoon more red chili flakes. For extra protein, add ½ cup cubed firm tofu (pan-fried until crispy) or ¼ cup chopped water chestnuts for crunch. The salad will still be packed with flavor!
Can I prepare the dressing ahead of time?
The dressing keeps well in an airtight container in the fridge for up to 3 days. Just whisk it again before using to re-emulsify. For longer storage, freeze it in ice cube trays—thaw and whisk when ready to use. The sesame oil may separate slightly, but it'll come back together with a quick whisk.
What if I don't have a wok?
A large skillet or nonstick frying pan works perfectly! The key is using high heat and stirring constantly to mimic the wok's quick cooking. If your pan isn't wide enough, cook the greens in batches. Just be sure to keep the heat high to prevent soggy spinach. A cast-iron skillet is ideal for even heat distribution.
How do I keep the greens crisp after making the salad?
Store the cooked greens and dressing separately in airtight containers. Toss them together right before serving to maintain that perfect crunch. If the spinach starts to wilt, sprinkle it with ½ teaspoon lemon juice or cold water, then gently pat dry. Serve immediately for best texture—this salad is designed to be eaten fresh!