Roxanne Chan livens up her green salad with strawberries, almonds, and a dressing with a chile kick.
In a salad bowl, combine cabbage, spinach, strawberries, and green onions.
In a 3-quart pan over medium-low heat, stir almonds often until golden, 5 to 8 minutes. Pour from pan.
Add sesame oil, vinegar, ginger, garlic, soy sauce, five spice, and chile flakes to pan. Stir often over low heat until bubbling, 30 seconds.
Pour dressing and almonds over salad and mix gently.
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