Christina Schmidhofer
Total Time
30 Mins
Makes 2 quarts; 4 servings

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


How to Make It

Step 1

In a salad bowl, combine cabbage, spinach, strawberries, and green onions.

Step 2

In a 3-quart pan over medium-low heat, stir almonds often until golden, 5 to 8 minutes. Pour from pan.

Step 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

Pour dressing and almonds over salad and mix gently.

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Ratings & Reviews

jazzwood's Review

April 13, 2012
Delightful and refreshing. Served with sliced chicken breast over the top. Easy to prepare and so colorful. Will definitely serve it at a garden luncheon this spring.

portland's Review

June 25, 2010
this eclectic salad was a surprise. it was attractive, tasty, and easy to make. the dressing was especially nice...the ginger rounded out the taste and softened the vinegar.

LisaMK's Review

April 22, 2010
What a great salad! Comes together quickly, and is beautifully presented. Healthy to boot! I served with salmon that used a marinade that used sweet chili sauce, which I then crusted with panko crumbs. The flavors melded gorgeously!

gothiqroze's Review

July 29, 2009
The combination of the asian flavor and the strawberries makes this slaw/salad something special. Made it twice in a week, and it's quite versatile if you want to mix things up and add different nuts or cherries instead of strawberries.

jnjhill's Review

June 10, 2009
This salad is OK, but not great. I probably won't make it again. The spice is a little overwhelming in some bites, but the dressing is not overly flavorful.