Five-Spice Red Cabbage Salad (374 views)

Five-Spice Red Cabbage Salad

Comments
An intriguing combination of flavors and textures in this slightly sweet salad makes it hard to stop eating. Serve it with a mild white fish.

Ingredients
1 small head red cabbage, halved, cored & chopped into bite-size pieces (about 8 cups)
3 tablespoons mirin
2 tablespoons plain rice vinegar; more to taste
1 teaspoon Chinese five-spice powder
Kosher salt
1 avocado, cut into 1/4-inch dice
1 bunch scallions, thinly sliced (about 1 cup)
1/2 cup sliced almonds, toasted
2 tablespoons extra-virgin olive oil

Procedure
1. 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 6

Author: Laura B. Russell

Source: Fine Cooking - October/November 2015 Issue

Web Page: www.finecooking.com/recipe/five-spice-red-cabbage-salad

Copyright: © 2019 The Taunton Press, Inc. All rights reserved.