Sichuan Strawberry Slaw

This slaw is what happens when Sichuan spice meets strawberry sweetness, and trust me, it works.

Shredded napa cabbage and baby spinach form the base, while sliced strawberries bring a burst of juicy brightness that plays off the warm, fragrant dressing.

That dressing is the real star: toasted sesame oil, crystallized ginger, five spice powder, and a kick of red pepper flakes, all gently warmed until the kitchen smells incredible.

Golden toasted almonds scattered on top add the crunch factor that ties everything together.

Kitchen Tips

• Toast the almonds low and slow, stirring often. They go from golden to burnt in seconds, so keep your eyes on the pan.
• Use the ripest, reddest strawberries you can find. They need to hold their own against bold Sichuan flavors.
• Toss the dressing while it’s still warm for maximum flavor absorption into the cabbage.
• This slaw is best served right away. The warm dressing will wilt the greens if it sits too long.