Mandarin Lunchbox Salad

 

Mandarin Lunchbox Salad

Ingredients

For the Salad

1 ½ cups uncooked quinoa

1 (16 oz) package coleslaw mix

1 red bell pepper, finely diced

4 mandarin oranges, peeled and segmented

5 green onions, thinly sliced

½ cup cashews, coarsely chopped

¼ cup sliced almonds

For the Dressing

¼ cup extra virgin olive oil

¼ cup rice vinegar

¼ cup low-sodium soy sauce

1–2 tablespoons honey, to taste

2 teaspoons toasted sesame oil

1 ½ tablespoons freshly grated ginger

1 teaspoon garlic powder

Instructions

Cook the Quinoa:

Prepare the quinoa according to the package instructions. Once cooked, fluff with a fork and set aside to cool to room temperature.

Assemble the Salad:

In a large mixing bowl, combine the cooled quinoa, coleslaw mix (discard or reserve any included dressing packet), diced red bell pepper, mandarin orange segments, sliced green onions, chopped cashews, and sliced almonds.

Prepare the Dressing:

In a small bowl or jar, whisk together the olive oil, rice vinegar, soy sauce, honey (start with 1 tablespoon and adjust to taste), sesame oil, grated ginger, and garlic powder. Whisk vigorously for 30–60 seconds until emulsified and smooth.

Dress the Salad:

Pour the dressing over the salad mixture. Toss well until all ingredients are evenly coated.

Chill and Serve:

Cover and refrigerate the salad until ready to serve. Serve chilled for best flavor and texture.