Mandarin Lunchbox Salad
This bright and refreshing salad is packed with textures and flavors—tangy mandarin oranges, crunchy cashews, and fluffy quinoa, all tossed in a zingy sesame-ginger vinaigrette. Perfect for meal prep, potlucks, or quick weekday lunches.
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
This salad keeps well for up to 3 days in the fridge, making it ideal for packed lunches or meal prep. For extra protein, toss in some grilled chicken or edamame.
Nutrition
Calories: 360kcal
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