Now that we’re well into the holiday season, the only thing that’s counterbalancing the mid-afternoon snacking on the various edible gift baskets that keep showing up at the office is the fact that I am also mainlining clementines like there’s no tomorrow. What’s the opposite of scurvy? I have that.
However — you know what are even better than clementines and a little more special — so special that you could give a bag of them to someone as a gift this year? Mini mandarin oranges! They’re like clementines, except more adorable, and even sweeter and juicier. Wikipedia fact: clementines and tangerines are both varieties of mandarin oranges — but the ones I’m talking about are around the size of a golf ball, sold in boxes at some grocery stores and in mesh bags in Chinatown, sometimes called “honey mandarins.” When you get a good batch, they kind of blow clementines out of the water.
While honey mandarins are great for snacking, they also lend themselves well to salads, since each segment is bite sized, but packs a lot of sweet citrus juice value. So, keeping in the spirit of avoiding holiday scurvy (and providing some vegetable content that you are probably sorely lacking these days), here’s a delicious wintry salad that highlights the beauty of mini mandarins, using shredded kale and cabbage as a base, studded with toasted almonds and creamy avocado, and soaked in a savoury miso-sesame dressing.
You could make this with all cabbage or all kale, but I like the contrasting textures and colours of using both. This salad, which nearly approaches a slaw, would be great with grilled chicken or fish on top, and also keeps well after being dressed, meaning it will travel well for a potluck or for lunches. And yes — you can definitely use clementines here if you can’t track down mini mandarins — it’ll be just as good. If you are looking for the minis, I would really try to get them at an Asian grocery store as they come in mesh bags where you can inspect their quality, instead of in boxes (which often individually wrap the oranges, meaning you don’t know what you’re getting unless you have no shame about just unwrapping them in the store). Look for heavier oranges with unmottled, thin, smooth skins, even better if the stem is still attached.
Kale, Cabbage and Mandarin Salad
Adapted slightly from Off the Meat Hook’s recipe
1 bunch kale (curly or Tuscan), trimmed from centre stalks and chopped into thin strips
¼ or ½ head Savoy or Napa cabbage, chopped into thin strips
5-6 mini mandarins (or 2-3 clementines), peeled and segmented
2 firm ripe avocados, cubed
½ cup sliced almonds
Dressing:
2 tbsp olive oil or vegetable oil
2 tbsp miso paste (white or red)
2 tbsp rice vinegar
1 tbsp honey
2 tsp very hot water
2 tsp sesame oil
1 tsp Dijon mustard
1 tsp soy sauce
1. In a large pan, toast the almonds gently over medium-low heat, tossing often to ensure they don’t burn, until golden brown. Remove from heat and set aside.
2. Combine kale, cabbage, avocado, and oranges in a large bowl.
3. Whisk together dressing ingredients well, making sure the miso paste is broken up and dissolved. You may want to mix the miso and hot water together first, then add the remaining ingredients.
4. Pour dressing over salad and mix thoroughly. You can serve right away, but I find letting the dressing penetrate for at least 20 minutes helps to soften the kale and cabbage a little. Toss with toasted almonds before serving.
Sara Chan is a Toronto-based entertainment lawyer, food enthusiast, unprofessional home chef and even less professional food photographer. Her favourite food group is pork.