The unique flavor of this dish comes from a combination of mirin (a syrupy cooking wine made from rice), which adds sweetness, and Chinese five-spice powder, which brings a heady pungency. You could also substitute curry powder for a different take. Serve it chilled or at room temperature.
• 1 small red cabbage (about 1-3⁄4 pounds)
• 1⁄4 cup mirin
• 1-1⁄2 teaspoons sea salt
• 1-1⁄2 teaspoons Chinese five-spice powder
• 2 tablespoons extra virgin olive oil
• 1 bunch green onions, white and green parts, thinly sliced
• 1⁄2 cup sliced almonds, toasted (see Cook’s Note)
• 1 avocado, halved, pitted, peeled, diced and tossed with a large pinch of salt
2. In a large bowl, toss cabbage with mirin, salt and five-spice powder. Let stand for 15 minutes at room temperature, or up to 2 hours in refrigerator if you plan to serve salad chilled.
3. Add oil, green onions and almonds, and toss. Taste and add additional salt and mirin if needed. Add avocado and toss gently. The salad will wilt; eat it within a few hours for optimum crunch.
Adapted from Brassicas: Cooking the World’s Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More by Laura B. Russell.