Mandarin Lunchbox Salad
Mandarin Lunchbox Salad
Looking for a lunch that’s fresh, filling, and fuss-free? This Mandarin Lunchbox Salad checks every box. With crisp veggies, sweet mandarin oranges, crunchy nuts, and hearty quinoa all tossed in a zingy ginger-sesame dressing, it’s a colorful, flavor-packed option perfect for meal prep or quick bites throughout the week.
🧾 Ingredients Overview
| Component | Ingredient | Amount |
|---|---|---|
| Base Salad | Quinoa (uncooked) | 1½ cups |
| Coleslaw mix | 1 bag (16 oz) | |
| Red bell pepper (diced) | 1 | |
| Mandarin oranges (peeled) | 4 | |
| Green onions (sliced) | 5 | |
| Cashews (roughly chopped) | ½ cup | |
| Sliced almonds | ¼ cup | |
| Dressing | Olive oil | ¼ cup |
| Rice vinegar | ¼ cup | |
| Low-sodium soy sauce | ¼ cup | |
| Honey | 1–2 tbsp (to taste) | |
| Sesame oil | 2 teaspoons | |
| Fresh grated ginger | 1½ tablespoons | |
| Garlic powder | 1 teaspoon |
👨🍳 How to Make It
1. Cook the Quinoa
Follow the package directions to cook the quinoa. Allow it to cool completely before adding to the salad.
2. Combine the Salad Ingredients
In a large mixing bowl, add the cooked quinoa, coleslaw mix (without any included dressing), diced red bell pepper, mandarin segments, green onions, cashews, and almonds.
3. Whisk Up the Dressing
In a small bowl or mason jar, combine the dressing ingredients. Whisk or shake vigorously until fully emulsified—about 30–60 seconds.
4. Toss and Refrigerate
Pour the dressing over the salad and toss thoroughly to coat everything evenly. Refrigerate until ready to serve.
✨ Pro Tips
- This salad keeps beautifully in the fridge for 3–4 days, making it perfect for meal prep.
- Add grilled chicken, tofu, or shrimp to boost the protein content and make it even more satisfying.
- Swap mandarin oranges for mango or pineapple for a fun twist!
