Korean Spinach Salad

Name: Korean Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1/2 cup canola oil; 1/3 cup sugar; 1/3 cup finely chopped onion; 3 tablespoons ketchup; 2 tablespoons white vinegar; Dash pepper; 1/2 pound fresh spinach, torn; 1 cup canned bean sprouts; 1 can (8 ounces) sliced water chestnuts, drained; 4 bacon strips, cooked and crumbled; 1 hard-boiled large egg, chopped

Eats Now Editorial Team · Salads

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Korean Spinach Salad – a delicious recipe with canola oil, sugar, onion, ketchup, white vinegar, pepper. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1/2 cup canola oil
1/3 cup sugar
1/3 cup finely chopped onion
3 tablespoons ketchup
2 tablespoons white vinegar
Dash pepper
1/2 pound fresh spinach, torn
1 cup canned bean sprouts
1 can (8 ounces) sliced water chestnuts, drained
4 bacon strips, cooked and crumbled
1 hard-boiled large egg, chopped

1
Place the first six ingredients in a jar with a tight fitting lid; shake well. Chill until serving.
2
In a large salad bowl, combine the spinach, sprouts and water chestnuts. Just before serving, shake dressing and pour over salad; toss to coat. Sprinkle with bacon and egg.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup canola oil, 1/3 cup sugar, 1/3 cup finely chopped onion, 3 tablespoons ketchup, and more.

Yes, Korean Spinach Salad falls under the Salads category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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