Photo by Sang An
Mirin and chinese five spice add unique flavor to this cabbage salad.
30 min DURATION
15 min COOK TIME
15 min PREP TIME
4 servings SERVINGS
Ingredients
- 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
Directions
- 1. To chop cabbage, halve head through stem end, cut out core and place halves cut-side down. Cut halves into 1⁄4-inch-thick slices, then rotate the slices 90 degrees and cut across slices to create 1⁄4-inch pieces. You will have about 8 cups.
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.Read More:
Hearty Salads for Winter
Adapted from Brassicas: Cooking the World’s Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More by Laura B. Russell.
