Cashew Chicken Salad with Mandarin Oranges

A Salad for All Seasons

Recipe Inspired by Cooking Light

In the middle of winter, comfort foods abound. Yet, after months of hefty fare, along comes an unseasonably warm and sunny day, and we suddenly crave fresh raw veggies. This winter veggie salad is a nutritional powerhouse, good for boosting immunity during the winter months. Cabbage is high in Vitamins A, K, and B6, plus 20 flavonoids and 15 phenols. Carrots are loaded with beta carotene and antioxidants. Bean sprouts contain lots of iron, copper, and other minerals. Ginger aids digestion and warms the body from within, a good addition to a wintertime salad.

Toss Your Own

At any time of year, but especially in winter, we can make our own fresh veggies by sprouting beans. Shades of the 1970s, when sprouting jars were everywhere! Sprouting your own makes sense, as evidence for E. coli and Salmonella contamination of commercial sprouts continues to mount. Plus, it’s rather magical when ½ cup of dried beans becomes 1 quart of sprouts in just a few days (instructions here). If you don’t have time to sprout your own, canned mung bean sprouts are a safe, if somewhat less nutritious, alternative.

Though canned mandarin oranges are consistently available and always look perfect, in winter you can substitute any kind of fresh oranges or tangerines. If you have any of these citrus fruits on hand, give them a try to top the salad. Almonds or hazelnuts can be substituted for the cashews if needed.

This bright salad is perfect in winter, but can be prepared with fresh ingredients at any time of year. Multi-seasonal availability is the beauty of cabbage, carrots, and ginger, and also homemade bean sprouts.

Tossed Salad Plus Toppings

Cashew Chicken Salad with Mandarin Oranges

serves about 5

5 cups shredded green and purple cabbage

2 cups fresh bean sprouts

1 cup julienned carrots

½ cup sliced green onions

2½ cups roasted skinless boneless chicken, cut into strips

4½ tbsp. rice vinegar

1½ tbsp. soy sauce

1½ tsp. sugar

1 tbsp. hoisin sauce

1½ tbsp. minced fresh ginger

3/8 tsp. salt

1 large (15 oz.) can mandarin oranges, drained

¼ - 1/3 cup dry roasted cashews

Combine cabbage, bean sprouts, and carrots in large mixing bowl and toss. Add green onions and chicken strips and toss again. Set aside.

Prepare dressing: stir together rice vinegar, soy sauce, sugar, hoisin sauce, and salt. Stir in minced ginger.

Drizzle dressing over salad and toss lightly to coat.

Put salad into serving bowl or individual bowls. Top with mandarin oranges and cashews.

First: Cabbage and Sprouts

Second: Add Carrots

Third: Add Chicken

Fourth: Add Dressing

Last: Add Cashews and Mandarin Oranges