Sichuan Strawberry Slaw

Roxanne Chan livens up her green salad with strawberries, almonds, and a dressing with a chile kick.

Prep and cook time: 30 minutes

Yield: Makes 2 quarts; 4 servings

Ingredients

• 1  quart shredded napa cabbage
• 2  cups  baby spinach leaves (2 1/2 oz.), rinsed and drained
• 1 3/4  cups  sliced strawberries
• 2  tablespoons  thinly sliced green onions
• 1/2  cup  sliced almonds
• 2  tablespoons  toasted sesame oil
• 2  tablespoons  seasoned rice vinegar
• 2  tablespoons  minced crystallized ginger
• 1  teaspoon  minced garlic
• 1  teaspoon  soy sauce
• 1/4  teaspoon  Chinese five spice
• 1/4  teaspoon  hot chile flakes

Preparation

1. In a salad bowl, combine cabbage, spinach, strawberries, and green onions.

2. In a 3-quart pan over medium-low heat, stir almonds often until golden, 5 to 8 minutes. Pour from pan.

3. Add sesame oil, vinegar, ginger, garlic, soy sauce, five spice, and chile flakes to pan. Stir often over low heat until bubbling, 30 seconds.

4. Pour dressing and almonds over salad and mix gently.

Nutritional Information

Calories:

206 (57% from fat)

Protein:

4.3g

Fat:

13g (sat 1.6)

Carbohydrate:

21g

Fiber:

4.5g

Sodium:

283mg

Cholesterol:

0.0mg