Winter Cabbage Salad with Mandarins and Cashews

This winter cabbage salad is all about bold crunch and bright contrast: icy-crisp red cabbage, juicy mandarins, and salty-sweet spiced cashews, threaded with fennel, scallions, and fresh mint. Tossed in a tangy, sumac-specked vinaigrette, it’s lively, refreshing, and deeply satisfying—perfect alongside rich winter dishes or enjoyed straight from the bowl when the craving hits.

• 1 cup (115 g) cashews
• 2 tablespoons (25 g) dark brown sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cayenne
• 1/2 teaspoon smoked paprika

• 1 pound (455 g) red cabbage, thinly sliced or shredded (about 4 cups)
• 1 small or half a large fennel bulb, halved and thinly sliced
• 3 regular or 4 thin scallions, thinly sliced (green and white parts)
• A small handful fresh mint leaves, thinly sliced
• 3 mandarins (such as clementines), 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)