### Winter Cabbage Salad with Mandarins and Cashews
As the festive season draws near, many of us are busy baking cookies and preparing celebratory dishes. Yet, our bodies sometimes seek something light and invigorating amidst the richness. This winter cabbage salad, with its crisp red cabbage, zesty mandarin oranges, and spiced cashews, provides the ideal counterbalance to the heavy fare of the season.
#### Ingredients
**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, sliced thin or shredded (approximately 4 cups)
– 1 small or half a large fennel bulb, halved and sliced thin (around 1 cup)
– 3 regular or 4 thin scallions, sliced thin (green and white parts)
– A small handful of fresh mint leaves, chopped finely
– 3 mandarins (clementines or similar small oranges), divided
– 2 tablespoons (30 ml) white wine vinegar
– 3 tablespoons (45 ml) olive oil
– 1 teaspoon kosher salt
– Freshly ground black pepper
– 1 teaspoon sumac, plus additional for finishing
– Spiced cashews (from above)
#### Instructions
**Make the Spiced Cashews:**
1. Preheat your oven to 400°F (200°C).
2. Rinse the cashews in a colander with water, keeping them slightly moist for the spices to stick.
3. In a bowl, mix the rinsed cashews with dark brown sugar, kosher salt, cayenne, and smoked paprika. Stir until well coated. If the mixture seems dry, add another teaspoon of water.
4. Spread the cashews on a parchment-lined baking sheet and roast for 8 to 10 minutes, or until they are darker and a bit charred. Let them cool completely.
**Assemble the Salad:**
1. In a large bowl, combine the sliced red cabbage, fennel, scallions, and mint.
2. Juice one of the mandarins and place 2 tablespoons of the juice in a small bowl. Add the white wine vinegar, olive oil, kosher salt, black pepper, and sumac. Whisk together.
3. Pour the dressing over the cabbage mixture and toss to combine. Adjust seasoning if necessary. If preparing ahead, this mixture can marinate for several hours without getting mushy.
4. Peel the other two mandarins and separate them into segments.
5. Serve the salad by layering half of the dressed mixture on a plate, topped with half of the mandarin segments and half of the spiced cashews. Repeat with the remaining ingredients.
This salad is not only a pleasant addition to your holiday spread, perfectly complementing latkes or hearty braises, but it also makes for a refreshing brunch choice. Savor the lively flavors and textures, and enjoy the moment spent in your kitchen, relishing a bowl of this crunchy treat.