Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Five-Spice Red Cabbage Salad

Scott Phillips

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.


  • 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


  • 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.


Rate or Review

Reviews (1 review)

  • ndchef | 12/05/2021

    This 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.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial