Sichuan Strawberry Slaw

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

 

Yield:

Makes 2 quarts; 4 servings

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 206
Caloriesfromfat 57 %
Protein 4.3 g
Fat 13 g
Satfat 1.6 g
Carbohydrate 21 g
Fiber 4.5 g
Sodium 283 mg
Cholesterol 0.0 mg

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.

Note:

Roxanne Chan, Albany, California,

March 2005