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Five Spice Red Cabbage Salad

(The Best Years in Life) 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. Note: The recipe includes suggested substitutes for mirin as well as instructions for making your own five-spice powder.

Ingredients:

1 small red cabbage (about 1-3⁄4 pounds)
1⁄4 cup mirin*
1-1⁄2 teaspoons Himalyan pink 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 Himalyan pink salt

*Mirin is a type of rice wine with a combination of acidic and sweet flavors, similar to sake, but with a lower alcohol and higher sugar content. You can make a good substitute by adding between 1 and 2 tablespoons of sugar to 1/2 cup of white wine, vermouth, or dry sherry to replace 1/2 cup of mirin.

**Five Spice Powder is a blend of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns. It is available in the spice or Asian section of better super markets ass well as online. If you want to make your own, here is a basic recipe with options:

1 tablespoon cinnamon powder
1 tablespoon clove powder
1 tablespoon fennel seed powder
1 tablespoon Szechwan peppercorn powder
1 tablespoon star anice powder

Optional. Some commercial blends can't count and add black pepper, ginger, nutmeg, and/or licorice. An added teaspoon each of ginger and nutmeg works well.

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

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Instructions:

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.

Yields 4 servings.

Original recipe and image sources (as modified):

http://www.motherearthliving.com/food-and-recipes/recipes/five-spice-red-cabbage-salad-zm0z17jfzfol
http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/zen_of_five_spice_powder.html

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*Rest in peace sweet girl - almost 17 years of wonderful memories.

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The Best Years in Life* P O Box 121 * Cooper * TX * 75432
Phone: 903-886-2436 Fax: 903-829-3434

Disclaimer: The information on this page and on this website has not been evaluated by the FDA.  We do not diagnose, treat, cure or prevent illness or disease - instead, we try to help people learn how to do so themselves.  Anyone who believes they have a serious medical condition or health issue should seek diagnoses from a qualified medical professional before making any decisions on how to best address their health. We do not sell or advocate drugs, nor do we make any claims that anything advocated or sold on this website is a drug.  Furthermore, anyone contemplating using any products or information on this website must accept such use as experimental and voluntary.  No claims are made regarding the therapeutic use of the products or information on this website and all products featured or sold on this website must be considered nutritional supplements only.