When it comes to easy lunches that actually satisfy, this Mandarin Lunchbox Salad is a total win. Packed with vibrant veggies, juicy mandarin oranges, crunchy nuts, and protein-rich quinoa, it’s tossed in a zesty ginger-sesame dressing that hits all the right notes. Whether you’re prepping for the week or need a quick fix for those hangry moments, this salad is your new go-to.
🧾 Ingredients Table
| 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 tablespoons (to taste) | |
| Sesame oil | 2 teaspoons | |
| Fresh grated ginger | 1½ tablespoons | |
| Garlic powder | 1 teaspoon |
👨🍳 Preparation Steps
- Cook the Quinoa
Prepare quinoa according to package instructions. Let cool to room temperature. - Mix the Salad
In a large bowl, combine cooled quinoa, coleslaw mix (discard any included dressing), bell pepper, mandarin slices, green onions, cashews, and almonds. - Make the Dressing
Whisk all dressing ingredients in a small bowl or shake in a jar until fully blended (30–60 seconds). - Toss & Chill
Pour dressing over the salad and toss until evenly coated. Chill until ready to serve.
✨ Tip: This salad keeps well for several days in the fridge—perfect for grab-and-go lunches or a light dinner side. Want to add grilled chicken or tofu for extra protein? Let me know and I’ll help you build it out!
