Five-Spice Red Cabbage Salad Sept 18, 2019 7:42:06 GMT -5 | To Top Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by Deleted on Sept 18, 2019 7:42:06 GMT -5 Five-Spice Red Cabbage SaladCommentsAn intriguing combination of flavors and textures in this slightly sweet salad makes it hard to stop eating. Serve it with a mild white fish.Ingredients1 small head red cabbage, halved, cored & chopped into bite-size pieces (about 8 cups)3 tablespoons mirin2 tablespoons plain rice vinegar; more to taste1 teaspoon Chinese five-spice powderKosher salt1 avocado, cut into 1/4-inch dice1 bunch scallions, thinly sliced (about 1 cup)1/2 cup sliced almonds, toasted2 tablespoons extra-virgin olive oilProcedure1. In a large bowl, toss the cabbage with the mirin, rice vinegar, five-spice powder, and 1-1/2 tsp. salt. Let sit for 15 minutes at room temperature, or refrigerate for 2 hours.2. Season the avocado with salt. Add the avocado, scallions, almonds, and oil to the cabbage, and toss. Season to taste with salt and vinegar. Serve chilled or at room temperature.Yield: Servings: 4 to 6Author: Laura B. RussellSource: Fine Cooking - October/November 2015 IssueWeb Page: www.finecooking.com/recipe/five-spice-red-cabbage-saladCopyright: © 2019 The Taunton Press, Inc. All rights reserved.