Chili Crisp and Ginger Vinaigrette with Spinach Recipe

Chili Crisp and Ginger Vinaigrette with Spinach


Total Time:
30 minutes


  • 5 ounces baby spinach, washed and dried
  • 2 tablespoons olive oil
  • 1 tablespoon minced ginger
  • 1 tablespoon white sesame seeds
  • 2 tablespoons Mr Bing Chili Crisp, stirred up well
  • 3 ounces orange juice
  • ½ teaspoon sea salt
  • 1 teaspoon honey
  • ¼ teaspoon sesame oil
  • ⅓ cup toasted cashews


  1. Keep spinach in a large bowl off to the side. In a small pot, heat olive oil over medium heat until shimmery, about 3 minutes.
  2. Add ginger and saute just until it begins to brown.
  3. Add sesame seeds and toast for about 2 more minutes.
  4. Add chili crisp and remove from the heat. Mix about 30 seconds, just to incorporate.
  5. Add orange juice, salt, honey, and sesame oil. Stir together, immediately pour the hot vinaigrette over baby spinach, and toss together to wilt the greens.
  6. Stir in cashews and serve while still warm.

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