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Korean Spinach Salad Recipe
Korean Spinach Salad Recipe photo by Taste of Home

Korean Spinach Salad Recipe

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This delicious salad is a flavorful twist on the classic spinach salad. The sweet and sour dressing has just the right balance and there’s a wonderful crunch from the beans and water chestnuts.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings


  • 1/2 cup canola oil
  • 1/3 cup sugar
  • 1/3 cup finely chopped onion
  • 3 tablespoons ketchup
  • 2 tablespoons white vinegar
  • Dash pepper
  • SALAD:
  • 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-cooked egg, chopped

Nutritional Facts

1 cup equals 239 calories, 18 g fat (2 g saturated fat), 34 mg cholesterol, 199 mg sodium, 16 g carbohydrate, 2 g fiber, 4 g protein.


  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. Yield: 8 servings.
Originally published as Korean Spinach Salad in Reminisce December/January 2010, p51

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Reviewed Apr. 5, 2014

"This is my favorite spinach salad. The dressing makes the difference. We make a slight change for another version, we use balsamic vinegar in the dressing....oh so good. And it is so easy. This is a recipe my grandmother made over 40 years ago!!"

Reviewed Sep. 12, 2012

"Tastes like Catalina dressing and I would use fresh bean sprouts next time."

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