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You ever get into one of those lunch ruts where you’re staring at your fridge like it’s gonna hand you a sandwich? Yeah. That was me, not too long ago. I’d spent the morning writing up recipes and testing cookies, but when it came time to feed myself? Nada. So I pulled together a few odds and ends—some leftover quinoa, a half-used bag of coleslaw mix, and those cute little mandarins my grandkids always steal out of the fruit bowl.
Fifteen minutes later, I had something that felt like sunshine in a bowl. And let me tell you—I’ve made this salad every single week since. It’s one of those recipes that you don’t just make… you keep.
Why you’ll wanna make this more than once
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It’s stupid simple. Toss, whisk, chill. That’s it.
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Holds up like a champ. No soggy greens here—even on day three.
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Sweet, tangy, crunchy—checks every box.
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Great for picky eaters. My 6-year-old grandson picked out the cashews but ate three helpings.
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Perfect for packing lunches or just… standing at the fridge eating cold.
Here’s what you’ll need (don’t worry, it’s flexible)
This isn’t one of those “follow every gram exactly” kind of recipes. You’ve got room to play, swap, and improvise.
The Salad:
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1½ cups quinoa, uncooked
(Or about 4–5 cups once it’s cooked. Use whatever color you’ve got—I usually grab the tri-color one from Trader Joe’s because it looks pretty.) -
1 bag of coleslaw mix (16 oz)
The kind with cabbage and carrots. If yours has a dressing packet, just toss it in the junk drawer for some other time. -
1 red bell pepper, diced
Adds color and a nice crunch. If it’s wrinkly, chop it anyway. This salad forgives. -
4 mandarin oranges, peeled and separated
Fresh is best, but you can totally use canned mandarins—just rinse ’em and pat dry. -
5 green onions, sliced
Adds that little bite. If you’re out, a bit of red onion works too. Or skip it. It’s salad, not surgery. -
½ cup cashews, roughly chopped
Toasted ones if you’re feelin’ fancy. -
¼ cup sliced almonds
Optional, but they add another layer of crunch. And I’m here for that.
The Dressing (and yes, it’s worth making your own)
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¼ cup olive oil
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¼ cup rice vinegar
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¼ cup low-sodium soy sauce
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1–2 tablespoons honey (depends how sweet you like it)
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2 teaspoons sesame oil
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1½ tablespoons fresh grated ginger (or use the stuff in the tube, I won’t tell)
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1 teaspoon garlic powder
Put it all in a jar. Shake it like you mean it. Or whisk it if you’re feeling zen. Either way, it’ll smell incredible.
How to throw it together (in between life happening)
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Cook the quinoa
Just follow the instructions on the package—nothing fancy. Fluff it with a fork when it’s done, and let it cool a bit. If I’m in a hurry, I stick it in the freezer for 10 minutes. Real life cooking, folks. -
Toss everything in a bowl
Big one. Bigger than you think you need. Add the slaw mix, red pepper, mandarins, green onions, nuts, and cooled quinoa. Don’t overthink it. -
Add the dressing
Pour it right over the top and give everything a good toss. Get your hands in there if you’re brave—it’s oddly therapeutic. -
Let it chill
Pop it in the fridge for at least 30 minutes if you can. Everything gets cozier together. But if you’re hangry? Go ahead and eat it warm. Still delicious.
Want to riff on it? Go for it.
This salad’s the kind of recipe that’s happy to meet you where you are. Some ideas if you’re feelin’ creative:
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Add protein: Grilled chicken, rotisserie turkey, crispy tofu, shrimp—it all works.
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Make it spicy: A dash of sriracha or some red pepper flakes in the dressing will wake it right up.
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Swap the nuts: Walnuts, peanuts, sunflower seeds—whatever you’ve got.
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Use brown rice or couscous: Totally fine. Just keep the proportions about the same.
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Toss in extras: Shredded carrots, snap peas, edamame, even chopped kale. It’s a salad party. Bring a friend.
Storage tips from someone who forgets about things in the back of the fridge
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Lasts 3–4 days just fine in an airtight container. Honestly, it might taste even better on day two.
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Keep the dressing separate if you’re making this ahead for lunches. But if it’s already mixed? It holds up surprisingly well.
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Doesn’t need reheating—thank goodness. It’s meant to be enjoyed cold or room temp.
So, what’s the verdict?
Listen. This isn’t a “change your life” recipe. It’s not winning any Michelin stars. But you know what it is? Reliable. Satisfying. Bright. It’s the salad you make when your brain’s too tired to think, but your body’s still craving something that feels fresh and homemade.
If you try it, let me know. And if you throw your own spin on it, I definitely want to hear about it—especially if you find a way to sneak bacon in there (because now I can’t stop thinking about that).
Alright, go pack yourself a lunch you’ll actually look forward to eating. And while you’re at it, toss an extra orange in your bag. You deserve it.
Mandarin Lunchbox Salad
Ingredients
- 1 1/2 cups quinoa uncooked
- 16 oz 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
- 1/4 cup olive oil
- 1/4 cup rice vinegar
- 1/4 cup low-sodium soy sauce
- 1-2 tablespoons honey to taste
- 2 teaspoons sesame oil
- 1 1/2 tablespoons fresh grated ginger
- 1 teaspoon garlic powder
Instructions
- Cook the quinoa according to package instructions. Let cool to room temperature.
- In a large bowl, mix together quinoa, coleslaw mix, red bell pepper, mandarin oranges, green onions, cashews, and almonds.
- In a separate bowl or jar, whisk together olive oil, rice vinegar, soy sauce, honey, sesame oil, ginger, and garlic powder for 30–60 seconds until well combined.
- Pour the dressing over the salad and toss until evenly coated. Chill until ready to serve.
Notes