Winter Cabbage Salad with Mandarins and Cashews Recipe

Introduction

This winter cabbage salad with mandarins and cashews is a vibrant and refreshing dish perfect for the colder months. Crisp cabbage and fennel pair beautifully with sweet mandarins and spiced roasted cashews, creating a delightful balance of flavors and textures.

Ingredients

• 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)
• 3 mandarins (clementines or similar), divided
• 2 tablespoons (25 grams) dark brown sugar
• 2 tablespoons (30 ml) white wine vinegar
• 3 tablespoons (45 ml) olive oil
• 1/4 teaspoon ground cayenne
• 1/2 teaspoon smoked paprika
• 1 teaspoon sumac, plus more for finishing
• 1 cup (115 grams) cashews
• 1/2 teaspoon kosher salt, plus 1 teaspoon for dressing
• A small handful fresh mint leaves, thinly sliced
• Freshly ground black pepper

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Rinse the cashews in a colander but no need to shake off the water. Transfer them to a bowl and add the dark brown sugar, 1/2 teaspoon kosher salt, cayenne, and smoked paprika. Stir to coat evenly. If the mixture looks dry, add 1 teaspoon of water. Spread the cashews on a parchment-lined baking sheet and roast for 8 to 10 minutes. For extra dark spots, roast for an additional 3 to 5 minutes while watching closely. Let cool completely.
2. Step 2: In a large bowl, combine the sliced cabbage, fennel, scallions, and mint. Juice one mandarin and pour 2 tablespoons of the juice into a small bowl. Add the white wine vinegar, olive oil, 1 teaspoon kosher salt, freshly ground black pepper, and 1 teaspoon sumac. Whisk to combine the dressing.
3. Step 3: Pour the dressing over the cabbage mixture and toss well. Taste and adjust seasoning if needed. This salad can marinate for a couple of hours if prepared ahead without becoming soggy.
4. Step 4: Peel the remaining two mandarins and separate into segments. To serve, pile half of the dressed salad on a plate, sprinkle with half the mandarin segments and half the spiced cashews. Repeat with remaining salad, mandarins, and cashews.

Tips & Variations

• For a nut-free version, substitute cashews with roasted pumpkin seeds or omit them altogether.
• Adding a handful of pomegranate seeds can provide a nice pop of color and tartness.
• Use regular orange juice if mandarins aren’t available, but mandarins offer a sweeter, more delicate flavor.
• If you prefer a milder spice, reduce the cayenne or omit it entirely.

Storage

Store the salad and spiced cashews separately in airtight containers in the refrigerator for up to 2 days. Combine just before serving to maintain crispness. Leftover salad can be eaten cold or at room temperature; the flavors deepen as it sits. Reheating is not necessary or recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad and dressing up to a couple of hours in advance. Keep the spiced cashews separate until ready to serve to preserve their crunch.

What can I substitute for sumac?

If you don’t have sumac, a squeeze of fresh lemon juice can provide a similar tangy brightness, though the flavor won’t be quite the same.

Winter Cabbage Salad with Mandarins and Cashews Recipe

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★★★★★

4.9 from 124 reviews

A vibrant and refreshing winter cabbage salad featuring thinly sliced red cabbage, fennel, and scallions, tossed with a tangy vinaigrette made with mandarin juice, white wine vinegar, and sumac. Topped with spiced roasted cashews for a delightful crunch and fresh mint for brightness, this salad is perfect for a crisp, healthy meal or side dish during colder months.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 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)
• 3 mandarins (clementines or other small oranges), divided
• 1/2 teaspoon kosher salt
• A small handful fresh mint leaves, thinly sliced
• Freshly ground black pepper, to taste

Vinaigrette

• 2 tablespoons (25 grams) dark brown sugar
• 2 tablespoons (30 ml) white wine vinegar
• 3 tablespoons (45 ml) olive oil
• 1/4 teaspoon ground cayenne pepper
• 1/2 teaspoon smoked paprika
• 1 teaspoon sumac, plus more for finishing
• Juice of 1 mandarin (about 2 tablespoons)

Spiced Roasted Cashews

• 1 cup (115 grams) cashews
• 1 teaspoon kosher salt (divided: 1/2 teaspoon for cashews, 1/2 teaspoon for salad)
• 2 tablespoons (25 grams) dark brown sugar (part of vinaigrette also used for cashews)
• 1/4 teaspoon ground cayenne pepper
• 1/2 teaspoon smoked paprika
• 1 teaspoon water (optional, to help spice mixture adhere)

Instructions

1. Prepare the spiced cashews: Preheat your oven to 400°F (200°C). Rinse the cashews in a colander under water without shaking off excess; this moisture helps spices stick better. Transfer them to a bowl and add 2 tablespoons dark brown sugar, 1/2 teaspoon kosher salt, 1/4 teaspoon ground cayenne, and 1/2 teaspoon smoked paprika. Stir well to coat the cashews evenly. If the mixture feels dry, add 1 teaspoon of water to help bind the seasoning.
2. Roast the cashews: Spread the coated cashews in a single layer on a parchment-lined small baking sheet. Roast in the oven for 8 to 10 minutes, then optionally continue roasting for an additional 3 to 5 minutes if you like darker, slightly charred nuts. Watch carefully to avoid burning. Once done, allow the cashews to cool completely on the baking sheet. You can leave them outside in cold weather to cool quickly if preferred.
3. Assemble the salad base: In a large bowl, combine the thinly sliced red cabbage, sliced fennel, and scallions along with the thinly sliced fresh mint leaves. Mix gently.
4. Make the vinaigrette: Juice one mandarin and measure out 2 tablespoons of the juice, setting aside any extra. In a small bowl, whisk together the mandarin juice, white wine vinegar, olive oil, 1 teaspoon kosher salt, freshly ground black pepper to taste, and 1 teaspoon sumac. Stir well until fully combined.
5. Dress the salad: Pour the vinaigrette over the cabbage mixture and toss thoroughly to coat. Taste and adjust seasoning by adding more salt, pepper, or sumac if desired. If making ahead, allow the salad to marinate for a couple of hours so flavors meld without the vegetables becoming mushy.
6. Prepare the mandarin segments: Peel the remaining two mandarins and separate them into individual segments.
7. Serve the salad: On a serving plate, pile half of the dressed salad. Sprinkle half the mandarin segments and half of the spiced cashews over it. Repeat with the remaining salad, mandarins, and cashews to create a layered presentation. Finish with a light sprinkle of sumac and freshly ground black pepper before serving.

Notes

• Rinsing the cashews before seasoning helps the spices stick better and creates a more flavorful coating after roasting.
• The salad can be made a few hours in advance; marinating enhances flavor while keeping the veggies crisp.
• If you prefer less heat, reduce or omit the cayenne pepper in the cashews and vinaigrette.
• Sumac adds a lemony tang but can be substituted with a squeeze of fresh lemon juice if unavailable.
• For a nut-free option, omit cashews and add toasted pumpkin seeds or sunflower seeds for crunch.

Keywords: winter salad, cabbage salad, mandarin salad, spiced cashews, fennel salad, healthy salad, vegetarian salad, citrus vinaigrette