Sometimes you want food that feels light, but still has plenty of flavour. This cabbage salad with mandarin and cashews is fresh, crisp and quick to make. The white cabbage stays crunchy, the mandarin adds juiciness and the roasted cashews bring a gentle crunch.
The dressing starts fresh with vinegar and mandarin juice, then gains more warmth from mustard, black pepper and a small pinch of spice. That turns a simple salad into something a little fuller, without becoming heavy.
Prep time: about 20 minutes. Make ahead: you can slice the cabbage and make the dressing in advance. Add the mandarin and cashews just before serving.
Why this cabbage salad works so well
White cabbage is firm, fresh and stays crisp for a long time. That makes it a great base for a salad you don’t have to eat right away. By briefly massaging the cabbage with salt, it softens slightly and absorbs the dressing better.
Mandarin adds a fresh, gentle sweetness. Cashews bring a rounded nutty flavour and make the salad more filling. The spice mix and black pepper add warmth, so the salad doesn’t taste cold or flat.
Ingredients for 2 to 3 people
- 300 g white cabbage, very finely sliced
- 1 small red onion, in paper-thin half rings
- 3 to 4 mandarins, segmented, juice reserved
- 80 g cashews
- 2 tbsp rice vinegar or mild white wine vinegar
- 1 tbsp honey or maple syrup
- 1 tsp mustard, smooth or coarse
- 4 tbsp extra virgin olive oil
- Salt, to taste
- Optional: a pinch of chili flakes or grated ginger
For the spicy finish
- 1/2 tsp spice mix with basil, paprika, chili and turmeric, or to taste
- Freshly ground black pepper
Method
1. Toast the cashews
Heat a dry frying pan over medium-high heat. Toast the cashews for 3 to 5 minutes, until they are lightly golden brown and smell nutty. Shake the pan regularly, as nuts can burn quickly.
Let the cashews cool on a plate afterward. Don’t leave them in a small bowl while they’re still warm, because then they can become less crisp.
2. Soften the cabbage, but keep it crisp
Put the finely shredded white cabbage in a large bowl. Add a generous pinch of salt and massage the cabbage with your hands for about 1 minute.
You don’t want to make the cabbage limp. The goal is for the cabbage to soften slightly and absorb the dressing better later. Stop as soon as the cabbage feels a little more supple.
3. Mix the dressing
In a bowl, whisk together the vinegar, honey and mustard. Then add the olive oil in a thin stream while you keep whisking. Use a good, fruity oil such as extra virgin olive oil. It gives the dressing a soft and full-bodied base.
Add 1 to 2 tbsp mandarin juice. Taste the dressing. It should be fresh, with a slight sweetness and enough salt to give the cabbage flavour. Is the dressing too sharp? Then add a little extra honey or oil.
4. Mix the cabbage with red onion and dressing
Add the red onion to the cabbage. Toss through the dressing and let the salad sit for 5 minutes. That allows the flavours to soak in gently, while the cabbage still stays crunchy.
Slice your red onion very thinly. That keeps the flavour fresh and stops it from becoming too sharp in the salad.
5. Finish the salad
Gently fold the mandarin segments through the salad. Sprinkle the herb mix over it and grind black pepper on top. Add the toasted cashews only at the end so they stay crunchy.
Taste it one more time. If needed, add an extra splash of vinegar, a little mandarin juice or a small pinch of salt. The salad should taste fresh, rounded and lightly spiced.
What to watch out for
- Slice the cabbage very finely. That makes the salad more pleasant to eat and helps the cabbage absorb the dressing better.
- Massage the cabbage briefly. Massaging it for too long makes the cabbage too soft.
- Toast the cashews gently. They brown quickly, so keep an eye on the pan.
- Add the mandarin carefully. The segments should stay whole.
- Add the cashews at the very end. That way they stay crunchy.
Smart substitutes
- No white cabbage? Use pointed cabbage, red cabbage or Chinese cabbage.
- No mandarins? Orange, grapefruit or apple also works well.
- No cashews? Use almonds, pistachios or pumpkin seeds.
- No rice vinegar? Use mild white wine vinegar or apple cider vinegar.
- No honey? Maple syrup is a good substitute.
Serving tips
- As lunch: serve with crusty bread, hummus or soft cheese.
- As a side dish: delicious with roasted vegetables, an omelette or a bowl of oven-roasted chickpeas.
- As a meal salad: add lentils, chickpeas or smoked tofu.
- For the table: serve the salad in a large bowl, so the cabbage stays light and airy. Take a look at the collection of serveerschalen for a calm base on the table.
Variations on cabbage salad with mandarin
Make it fuller
- Add rinsed lentils for an easy meal salad.
- Use chickpeas for extra bite and substance.
- Stir in leftover chicken or smoked tofu for more protein.
Make it fresher or spicier
- Replace part of the mandarin with pomegranate seeds.
- Add grated ginger to the dressing for a fresh, spicy touch.
- Use a small pinch of chili flakes if you want more heat.
- Want more spiciness? Then subtly add something from the Nicolas Vahé kruiden collection.
Other nuts, same idea
- Use roasted almonds for more bite.
- Choose pistachios for a softer, rounder flavor.
- Sprinkle pumpkin seeds over the salad if you prefer not to use nuts.
Preparing and storing
You can cut the cabbage a day ahead. Store it dry and sealed in the fridge. You can also make the dressing in advance and keep it in a jar. Shake the dressing well just before use.
Do you want to take the salad with you or eat it later? Mix the cabbage with the dressing in advance, but keep the mandarin and cashews separate. Add them only just before serving. That way the salad stays fresher and crunchier.
You can store leftovers for up to 1 day in the fridge. The cabbage keeps well, but the cashews will soften over time.
Frequently asked questions
Can I make this cabbage salad in advance?
Yes, but add the mandarin and cashews just before serving. You can already mix the cabbage and dressing.
Which cabbage is best to use?
White cabbage works well because it stays firm and crunchy. Pointed cabbage is softer and a little milder. Red cabbage also works, but has a firmer bite.
How do I prevent the salad from becoming watery?
Briefly massage the cabbage and don’t use too much dressing at once. Preferably add the dressing in stages and taste in between.
Can I make this recipe vegan?
Yes. Use maple syrup instead of honey. Otherwise, the recipe is already plant-based.
Which Nicolas Vahé products go well with this?
A good olive oil, black pepper, a herb blend, or a good salt goes well with this salad. Use seasonings subtly, so the mandarin and cabbage stay fresh. You’ll find more ideas among the Nicolas Vahé recipes.
In conclusion
This cabbage salad with mandarin and cashews is fresh, crunchy, and easy to adapt. By briefly massaging the cabbage, roasting the cashews, and tasting the dressing well, you turn simple ingredients into a salad full of flavor.
It’s a lovely recipe for weekdays, for lunch, or as a calm side dish on the table. Light, but not bland. Simple, but with enough care to make you want to come back to it again.
