Sichuan Strawberry Slaw
Christina Schmidhofer
Roxanne Chan livens up her green salad with strawberries, almonds, and a dressing with a chile kick.
How to Make It
Step 1
1
In a salad bowl, combine cabbage, spinach, strawberries, and green onions.
Step 2
2
In a 3-quart pan over medium-low heat, stir almonds often until golden, 5 to 8 minutes. Pour from pan.
Step 3
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.
Step 4
4
Pour dressing and almonds over salad and mix gently.
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
Directions
Step 1
1
In a salad bowl, combine cabbage, spinach, strawberries, and green onions.
Step 2
2
In a 3-quart pan over medium-low heat, stir almonds often until golden, 5 to 8 minutes. Pour from pan.
Step 3
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.
Step 4
4
Pour dressing and almonds over salad and mix gently.
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