1 medium onion, thinly sliced
6 tablespoons freshly squeezed lime juice (from about 3 limes)
2 tablespoons vegetable oil
Kosher salt and freshly ground pepper
1/3 cup soy sauce
3 tablespoons sugar
2 jalapenos (preferably red), minced
2 cups mixed fresh basil, cilantro and mint leaves, chopped
4 portobello mushrooms, stems removed, caps sliced 1/4-inch thick
2 tablespoons toasted white sesame seeds
1 pound spinach, rinsed, stemmed and roughly chopped
Always rinse spinach well to remove the sand that lurks in its creases. Fill a big bowl with cold water. Add the spinach, swish it gently with your hands and wait a minute to let the grit settle to the bottom. Lift the spinach from the water, leaving the grit behind. Dry the leaves in a salad spinner or gently roll between 2 clean kitchen towels.
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