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Christina Schmidhofer Photo by: Christina Schmidhofer

Sichuan Strawberry Slaw

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

 

Sunset MARCH 2005

  • Yield: Makes 2 quarts; 4 servings
  • Total:30 Minutes

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

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
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Sichuan Strawberry Slaw recipe

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