Mandarin Lunchbox Salad
A refreshing, colorful, and crunchy salad loaded with quinoa, coleslaw mix, bell peppers, mandarin oranges, and a zingy sesame-ginger dressing. Perfect for meal prep or potlucks!
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
Add grilled chicken, tofu, or edamame for extra protein. This salad keeps well for up to 3 days in the fridge.
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