Servings:4 to 6
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.
亚搏手机版官方
- 1 small head red cabbage, halved, cored, and chopped into bite-size pieces (about 8 cups)
- 3 Tbs. mirin
- 2 Tbs. plain rice vinegar; more to taste
- 1 tsp. 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 Tbs. extra-virgin olive oil
Nutritional Information
- Calories (kcal) : 190
- Fat Calories (kcal): 120
- Fat (g): 13
- Saturated Fat (g): 1.5
- Polyunsaturated Fat (g): 2
- Monounsaturated Fat (g): 9
- Cholesterol (mg): 0
- Sodium (mg): 320
- Carbohydrates (g): 15
- Protein (g): 4
Preparation
- 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.
- 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.
Make Ahead Tips
The salad can be made a few hours ahead, though the longer it sits, the less crunchy it will be.
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Reviews (1 review)
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ndchef| 12/05/2021This had interesting flavor, but was lacking acid. Lime made a good difference. I didn't use avocado because we would be eating it over several days, and I knew the avocado wouldn't do well. I may try it again because i love 5 spice flavor and cabbage.
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