Sumac Salad with Spiced Cashews Recipe
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
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 and other small oranges work here), 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 more for finishing
- Spiced cashews (from above)
Instructions:
Prepare the spiced cashews: Preheat your oven to 400°F. Rinse the cashews in a colander with water, leaving them slightly wet. In a bowl, combine the cashews with sugar, salt, cayenne, and paprika, ensuring even coating. If the mixture is dry, add a teaspoon of water. Spread the cashews on a parchment-lined baking sheet and roast for 8-10 minutes until darkened, with occasional black spots. Cool the nuts completely.
Assemble the salad: In a large bowl, mix cabbage, fennel, scallions, and mint. Juice one mandarin and combine 2 tablespoons of juice with white wine vinegar, olive oil, salt, pepper, and sumac. Whisk the dressing and pour over the cabbage mixture. Adjust seasoning as needed. For a make-ahead option, marinate the salad mixture for a few hours without compromising texture.
Peel and segment the remaining mandarins. Serve the salad on a plate, topping with mandarins and spiced cashews. Repeat for the remaining salad, mandarins, and cashews. Enjoy this flavorful and crunchy sumac salad!