Mandarin Lunchbox Salad
The base of this dish is some fluffy quinoa, packed with protein and perfect for soaking up flavor. From there, we add in a bag of coleslaw mix (but feel free to chop a head of cabbage if you prefer!), juicy mandarin orange pieces, crisp red bell pepper, and a handful of fresh green onions. And don’t forget the nuts! Cashews and sliced almonds bring just the right crunch and additional protein. Packed with all those goodies, this salad is anything but boring!
Then to tie it all together, the homemade dressing. Pantry staples pair with sesame oil and fresh grater ginger for a sweet and zippy result. Dried ground ginger can be used in a pinch, but we highly recommend you use fresh if you can. Whisk it up and pour it right over the salad to let all that flavor soak in.
We can assure you that this is a lunch you’ll actually look forward to. It holds up well in the fridge, making it ideal for prepping ahead. Whether you’re packing it up for work or enjoying it at a backyard BBQ, this salad is a hit every time.
Ingredients
- 1 1/2 cups quinoa, uncooked
- 1 (16 oz) bag coleslaw mix
- 1 red bell pepper, diced
- 4 mandarin oranges, peeled and separated
- 5 green onions, sliced
- 1/2 cup cashews, roughly chopped
- 1/4 cup sliced almonds
Dressing
- 1/4 cup olive oil
- 1/4 cup rice vinegar
- 1/4 cup low-sodium soy sauce
- 1-2 tablespoons honey, to taste
- 2 teaspoon sesame oil
- 1 ½ tablespoon fresh grated ginger
- 1 teaspoon garlic powder
Preparation
- Cook quinoa according to package directions then set aside to cool to room temperature.
- Combine cooled quinoa, cole slaw mix (reserve dressing package for another use if one is included), bell pepper, orange slices, green onions, cashews, and almonds.
- Add all dressing ingredients to a small bowl or jar and whisk for 30-60 seconds until well combined.
- Pour dressing over salad and toss until evenly combined.
- Chill until ready to serve.
