When you think of spinach salad, you might picture a standard vinaigrette—but at Redbloom Health, we prefer something with a bit more soul. Our Golden Egg & Spinach Salad is a vibrant, nutrient-dense dish that combines tender blanched greens with delicate "egg floss" and the addictive heat of our signature chili crisp.
The star of this show is the egg floss (Dan Si)—thin, savory ribbons of fried egg that act as a protein-packed sponge for the dressing. Paired with the smoky depth of black vinegar, this salad is a masterclass in balancing earthy, acidic, and spicy notes.
Quick Overview
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Cooking Time: 15 minutes
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Calories: Approximately 195 per serving
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Servings: 2
Ingredients
The Base:
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10 oz Fresh Spinach, washed and stems trimmed
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2 Large Eggs (for the egg floss)
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1/4 cup Roasted Peanuts
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1/2 cup Fresh Cilantro, roughly chopped
The Redbloom Vinaigrette:
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2 tbsp Redbloom Chili Crisp
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2 tbsp Black Vinegar (Chinkiang vinegar for that malty depth)
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1 tbsp Soy Sauce
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1 tsp Sesame Oil
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1 tsp Sugar
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A pinch of Salt
Kitchen Tools Needed
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Large pot (for blanching)
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Non-stick skillet (for egg floss)
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Mixing bowl
Method
Step 1: Blanch the Spinach
Bring a large pot of water to a boil with a pinch of salt. Blanch the spinach for only 30–45 seconds until bright green and slightly wilted. Immediately plunge into ice water to stop the cooking, then squeeze out as much water as possible. Shape the spinach into a loose mound on your cutting board and give it one or two rough chops.
Step 2: Create the Egg Floss
Beat 2 eggs with a tiny pinch of salt. Heat a lightly oiled non-stick skillet over medium heat. Pour in a thin layer of egg, swirling the pan to create a paper-thin omelet. Once set, slide it onto a cutting board, roll it up tightly, and slice it into thin, golden ribbons.
Step 3: Whisk the Dressing
In a large mixing bowl, combine the Redbloom Chili Crisp, black vinegar, soy sauce, sesame oil, sugar, and salt. Stir until the sugar is fully dissolved.
Step 4: Toss Gently
Add the chopped spinach and the golden egg ribbons to the bowl. Toss gently to ensure the egg floss is coated in the dressing without breaking the delicate strips.
Step 5: The Final Crunch
Add the fresh cilantro and roasted peanuts. Give it one final toss and serve immediately.
Conclusion
This Spinach and Egg Floss Salad is a refreshing departure from your usual greens. It’s light, protein-forward, and carries a sophisticated flavor profile thanks to the malty acidity of the black vinegar. Whether you’re serving it as a side dish or a light lunch, it’s a beautiful way to get your daily dose of greens with a Redbloom kick.
