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Okay, I’ll be honest — lunch has always been a bit of a blur for me. Especially during the week. I’m either juggling a dozen tabs open on my laptop, trying to remember if I already reheated the same sad leftovers… or just skipping it altogether because I forgot (again).
But this salad? This Mandarin Quinoa Crunch changed everything.
It’s the kind of meal you can throw together in a big bowl, stick in the fridge, and feel downright smug about for days. Bright citrus, nutty crunch, a little sweet, a little savory — it’s one of those rare dishes that actually makes you look forward to eating cold food out of a Tupperware.
And you know what? My teenage daughter tried to steal it for her lunch the other day. That’s how I know it’s good.
Why You’re Gonna Love It (and Probably Crave It Again Tomorrow)
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Zero sad greens — that coleslaw mix stays crispy all week
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Tastes like a spring day — even if it’s snowing outside
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Meal prep champion — makes 4–6 servings, no reheating needed
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Big on texture — crunchy nuts, soft mandarins, fluffy quinoa
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Dressing? Drinkable. No exaggeration
Here’s What You’ll Need (and a Few “Use What You’ve Got” Tips)
This isn’t one of those high-maintenance salads with obscure ingredients. It’s flexible, forgiving, and kind of impossible to mess up.
The Salad
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1½ cups quinoa (uncooked)
Cook it, fluff it, let it cool. You can even make it the night before — it actually tastes better cold, promise.
→ No quinoa? Couscous or brown rice will work just fine. -
1 bag (16 oz) coleslaw mix
Yup, the kind from the store. Don’t toss the packet of dressing — save it for a lazy night.
→ No mix? Shred up some cabbage and carrots, roughly 4 cups. -
1 red bell pepper, diced
I love the pop of color and sweetness.
→ Use yellow, orange, or even a handful of sugar snap peas if that’s what’s in the crisper. -
4 mandarin oranges, peeled and sectioned
Fresh, juicy ones make this salad sing.
→ Canned mandarins work too. Just drain ’em well. -
5 green onions, sliced
Adds the tiniest bite — nothing overwhelming.
→ Red onion or even a small shallot works in a pinch. -
½ cup cashews + ¼ cup sliced almonds
Roasted, raw, salted… I’ve used ’em all. Adds that must-have crunch.
→ Nut-free? Try sunflower or pumpkin seeds instead.
Let’s Talk Dressing (A.K.A. Liquid Gold)
This dressing… y’all. It’s sweet, salty, gingery, and just a little savory from the soy. The kind of thing you’ll be tempted to lick off the spoon.
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¼ cup olive oil
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¼ cup rice vinegar (apple cider vinegar’s fine too)
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¼ cup low-sodium soy sauce
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1–2 tablespoons honey (start with 1, taste, then decide)
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2 teaspoons toasted sesame oil
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1½ tablespoons freshly grated ginger
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1 teaspoon garlic powder
Whisk it. Shake it. Dance with it, if you’re feeling sassy. Then let it sit for 10 minutes to really let the flavors settle into each other.
How to Make It (Spoiler: You Just Toss Stuff Together)
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Cook the quinoa
Follow the package instructions — usually 1 part quinoa to 2 parts water. Let it cool completely so it doesn’t steam your veggies. -
Chop and prep
While the quinoa’s cooling, dice that bell pepper, slice the onions, peel those mandarins if you haven’t eaten half of them already (I see you). -
Mix it up
Big bowl. Everything in: quinoa, slaw, peppers, oranges, onions, nuts. Go ahead and toss it gently. -
Dress it up
Pour the dressing over the salad. Toss again. Then pause — admire those colors. Look at you, making rainbow food! -
Chill it down
Pop it in the fridge for at least 30 minutes. Overnight is even better. Something magical happens while it chills — the flavors just… get cozier.
Wanna Switch Things Up?
Totally get it. Some weeks I throw in whatever’s hanging out in the fridge.
Try these:
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Protein power: Add grilled chicken, chickpeas, or cooked shrimp
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Heat it up: A sprinkle of chili flakes or a drizzle of sriracha in the dressing
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Fruit swap: Pineapple or mango chunks are amazing in place of mandarins
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Add herbs: A handful of cilantro or mint gives it a summery twist
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Crunch party: Toss in some ramen noodles or crispy wontons for fun
Storing It (Or Hiding It So Your Family Doesn’t Steal It)
This salad holds up like a champ in the fridge — 3 to 4 days easy. Store it in an airtight container. Honestly, it gets better the longer it sits. Everything softens just a bit, and the quinoa soaks up the dressing in the best way.
Tip: If you’re planning to eat it over a few days, keep the nuts on the side and add them just before serving so they stay super crunchy.
One Last Thing Before You Go…
If you make this, I really hope it brings a little brightness to your lunch break. Whether you’re eating it at your desk, on a park bench, or standing over the kitchen sink (been there), it’s one of those meals that just feels good.
And hey — if you try it, I’d love to hear how you liked it. Did you tweak anything? Did your picky eater surprise you by going in for seconds? Leave a comment or shoot me a note. I always love hearing how recipes take on a new life in someone else’s kitchen.
Take care, eat well, and don’t forget to pack a fork.
Mandarin Lunchbox Salad
Ingredients
- 1 1/2 cups quinoa uncooked
- 1 bag coleslaw mix 16 oz
- 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 tbsp honey to taste
- 2 tsp sesame oil
- 1 1/2 tbsp fresh grated ginger
- 1 tsp garlic powder
Instructions
- Cook quinoa according to package directions. Let cool to room temperature.
- In a large bowl, combine the cooled quinoa, coleslaw mix (discard dressing if included), diced bell pepper, mandarin segments, green onions, cashews, and sliced almonds.
- In a small bowl or jar, whisk together olive oil, rice vinegar, soy sauce, honey, sesame oil, grated ginger, and garlic powder for 30–60 seconds until fully emulsified.
- Pour dressing over the salad and toss gently until well coated.
- Chill in the refrigerator until ready to serve.
Notes
Nutrition