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 Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 206
  • Calories from fat: 57%
  • Protein: 4.3g
  • Fat: 13g
  • Saturated fat: 1.6g
  • Carbohydrate: 21g
  • Fiber: 4.5g
  • Sodium: 283mg
  • Cholesterol: 0.0mg


  • 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


  1. 1. In a salad bowl, combine cabbage, spinach, strawberries, and green onions.
  2. 2. In a 3-quart pan over medium-low heat, stir almonds often until golden, 5 to 8 minutes. Pour from pan.
  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.
  4. 4. Pour dressing and almonds over salad and mix gently.
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