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.

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🧾 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

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👨‍🍳 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.

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✨ 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!