winter cabbage salad featuring mandarins and cashews

      I’ve been longing for this particular salad all month and I've finally given in.

      I realize we’re meant to be busy baking cookies — and I have baked plenty, to the point that I’m probably 45% butter and 15% sprinkles by now — as well as crafting fancy cocktails and hosting extravagant dinner parties (we instead host a Latke-Vodka Party: more details here). But sometimes, your body craves what it craves, and mine has been insistent on a very cold, very crunchy red cabbage salad with slightly tart mandarin orange segments and sweet-and-spicy roasted cashews, combined with fennel, scallions, and a touch of fresh mint, all dressed in a sumac-flavored vinaigrette. The craving was constant and insistent until I finally gave in. I found myself eating a bowl in the kitchen standing up, reminiscent of when I first fell in love with broccoli slaw. Honestly, I’m likely going to repeat this in about five minutes.

      If you should decide to share (not that I will), this salad pairs beautifully with anything else on your holiday table, from latkes to a hearty braise. I’d also enjoy it as a brunch salad. Or perhaps it will become a personal indulgence during a season when much of our energy is (happily!) directed toward others; a little quirky moment of yours — standing alone in the kitchen eating salad, while everyone else rushes by, enjoying the unique satisfaction of not having to move for 10 minutes.

      **Winter Cabbage Salad with Mandarins and Cashews**

      Sumac is a dark red spice with a slightly sour flavor that I love to keep on hand for salads. Burlap and Barrel offers a great option. Fresh paprika can also work here (just skip it if it's too old and dusty).

      **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

      **Assembly**

      1 pound (455 grams) red cabbage, thinly sliced or shredded (about 4 cups)

      1 small or half a large fennel bulb, halved and thinly sliced (about 1 cup)

      3 regular or 4 thin scallions, thinly sliced (both green and white parts)

      A small handful of fresh mint leaves, thinly sliced

      3 mandarins (clementines and other small oranges work fine), divided

      2 tablespoons (30 ml) white wine vinegar

      1 teaspoon kosher salt

      Freshly ground black pepper

      1 teaspoon sumac, plus extra for finishing

      Spiced cashews (from above)

      **Make the Spiced Cashews:** Preheat your oven to 400°F. Place the cashews in a colander and rinse them with water, but don’t shake them off too much (this ensures the spices adhere perfectly). Transfer them to a bowl, add the sugar, salt, cayenne, and paprika, and stir until they are well coated. If the blend feels too dry, add an additional teaspoon of water. Spread the cashews on a parchment-lined baking sheet and roast for 8 to 10 minutes until they’re darker. I personally enjoy them with a few charred spots, so I often let them roast for another 3 to 5 minutes, just be sure to watch them closely to avoid burning. Allow the nuts to cool completely on the tray. [I place them outside to let the winter air do its work.]

      **Assemble the Salad:** In a large bowl, mix together the cabbage, fennel, scallions, and mint. Juice one of the mandarins and pour 2 tablespoons of the juice into a small bowl (any leftovers can be consumed as a quick immunity booster). Add white wine vinegar, 1 teaspoon of kosher salt, several grinds of black pepper, and sumac, whisking to combine. Pour the dressing over the cabbage mixture and taste, adjusting the seasoning as necessary. If you’re preparing the salad in advance, you can let this mixture marinate for a few hours without it turning mushy.

      Peel the remaining two mandarins and separate them into segments. Place half of the dressed salad mixture on a serving plate, topping it with half of the mandarin segments and half of the cashews. It might seem like a lot of cashews, but they really are the highlight. Repeat the process with the remaining salad, mandarin, and cashews, then enjoy.