Mandarin Winter Slaw

In an effort to keep up with some clean salad eating I have tinkered around with this Mandarin Winter Slaw recipe I found inspo for on the New York Times Cooking app, easily my latest addiction…move over TikTok. This is a great salad to make for dinner, lunch meal prep for the week, or for entertaining / your next potluck. It is easy to make and surprisingly refreshing, allowing you to briefly catch some summer sunshine, in the dead of winter.

Mandarin Winter Slaw

Ingredients

• 1 cabbage head, sliced thin by chiffonade
• 1 fennel bulb, sliced thin with mandoline
• 3 scallions, thinly sliced
• 6 mandarins, peeled separated
• 1 cup cilantro, coarsely chopped
• 2 Tbsp extra virgin olive oil
• 1 Tbsp white balsamic vinegar
• 1 lime, juiced
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp sea salt

Prepare

1. First, sliced the cabbage by rolling into rolls and then cutting by chiffonade method.
2. Next, cut the fennel bulb thinly using a mandoline, discarding of top stems and slicing off the browned bottom part.
3. Then, thinly slice the scallions and place them along with the sliced cabbage and fennel in a large bowl.
4. Peel the mandarins, separate them, and toss them into the salad. Coarsley chop the cilantro and add it to the salad, mixing to incorporate evenly.
5. Finally, in a small bowl, whisk together extra virgin olive oil, white balsamic vinegar, lime juice, coriander, cumin, and sea salt to make the vinaigrette. Mix it in until the entire salad is wet with the vinaigrette. Serve and enjoy!