Sichuan Strawberry Slaw

• 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. 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.

cabbage, baby spinach, strawberries, green onions, almonds, sesame oil, rice vinegar, ginger, garlic, soy sauce, spice, hot chile flakes

Taken from www.myrecipes.com/recipe/sichuan-strawberry-slaw (may not work)