Japanese Salsa

By BobLongo

Ingredients

• 1 tablespoon water
• 4 packed cups fresh spinach
• 1 teaspoon julienned red pickled ginger
• 1/2 teaspoon pure red chile powder, preferably New Mexican
• 2 teaspoons toasted white sesame seeds
• 12 thin slices peeled and julienned daikon
• 1 teaspoon unseasoned rice wine vinegar
• 1/4 cup toasted nori sheets, cut into 1-inch long julienne strips

Preparation

Step 1

In a large saute pan or skillet, heat the water and wilt the spinach over medium-high heat for about 1 minute.
Let cool, chop, and transfer to a mixing bowl.
Sprinkle the remaining ingredients in layers over the spinach, starting with the ginger, then the chile powder, sesame seeds, daikon and vinegar, and finishing with the nori.
Serve with cold rice or as a side dish with Chinese or Japanese food.