Ingredients
2
cups bite-size pieces spinach
2
cups shredded Chinese (napa) cabbage
1
cup enoki mushrooms
1
medium red bell pepper, cut into 1/2-inch pieces
2
medium green onions, thinly sliced (2 tablespoons)
1/2
pound frozen cooked peeled deveined medium shrimp, thawed
1/4
cup slivered almonds, toasted
2
tablespoons vegetable oil
2
tablespoons rice vinegar or white vinegar
2
tablespoons soy sauce
1/2
teaspoon five-spice powder
Preparation
Mix spinach, cabbage, mushrooms, bell pepper, onions, shrimp and almonds in large bowl.
Shake remaining ingredients in tightly covered container. Pour over spinach mixture; toss. Serve immediately.
