Description
This Winter Cabbage Salad with Mandarins and Cashews is a vibrant and crunchy salad featuring thinly sliced red cabbage, fennel, and scallions, accented by fresh mint and juicy mandarins. Spiced cashews with a smoky and sweet flavor add a delightful crunch, while a tangy dressing of white wine vinegar and olive oil ties everything together. The use of sumac adds a unique, slightly sour note, making this salad perfect for a refreshing winter side dish or light meal.
Ingredients
Scale
Spiced Cashews
- 1 cup (115 grams) cashews
- 2 tablespoons (25 grams) dark brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cayenne
- 1/2 teaspoon smoked paprika
Salad Assembly
- 1 pound (455 grams) red cabbage, thinly sliced or shredded (about 4 cups)
- 1 small or half a large fennel bulb, halved and sliced thin (about 1 cup)
- 3 regular or 4 thin scallions, thinly sliced (green and white parts)
- A small handful fresh mint leaves, thinly sliced
- 3 mandarins (clementines or other small oranges), divided
- 2 tablespoons (30 ml) white wine vinegar
- 3 tablespoons (45 ml) olive oil
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1 teaspoon sumac, plus more for finishing
- Spiced cashews (from above)
Instructions
- Prepare the Spiced Cashews: Preheat your oven to 350°F (175°C). In a bowl, toss the cashews with dark brown sugar, kosher salt, ground cayenne, and smoked paprika until evenly coated. Spread them out in a single layer on a baking sheet lined with parchment paper. Roast in the oven for about 10-12 minutes, stirring once halfway through, until they are toasted and caramelized. Remove from oven and let cool completely.
- Slice the Vegetables: Thinly slice or shred the red cabbage and set aside in a large mixing bowl. Halve the fennel bulb, then slice it thinly to create crisp, refreshing layers. Thinly slice the scallions, including both green and white parts, and chop the fresh mint leaves finely.
- Segment the Mandarins: Peel the mandarins and separate them into segments. Reserve about half the segments for tossing in the salad and the rest for garnish.
- Make the Dressing: In a small bowl, whisk together the white wine vinegar, olive oil, 1 teaspoon kosher salt, freshly ground black pepper, and 1 teaspoon sumac until fully emulsified and smooth.
- Assemble the Salad: To the bowl with cabbage, add the fennel, scallions, mint, and half of the mandarin segments. Drizzle the dressing over the salad and toss gently to combine everything evenly.
- Add the Cashews and Finish: Just before serving, sprinkle the spiced cashews over the top along with the remaining mandarin segments. Dust the salad with extra sumac for a bright finishing touch and serve immediately for the freshest taste and texture.
Notes
- If you cannot find sumac, substitute with a pinch of fresh paprika for a similar smoky-lingering effect, though the flavor will be milder and less tangy.
- For a nut-free option, substitute cashews with roasted chickpeas seasoned similarly.
- This salad can be prepared a few hours ahead, but add the spiced cashews just before serving to keep them crunchy.
- Adjust cayenne pepper to your preferred level of heat in the spiced cashews.
