Mandarin Lunchbox Salad

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Instructions

  1. Cook the Quinoa: Cook the quinoa according to package directions. Once cooked, spread it on a baking sheet or large plate to cool to room temperature.

  2. Combine Salad Ingredients: In a large bowl, combine the cooled quinoa, coleslaw mix, diced red bell pepper, mandarin orange segments, sliced green onions, cashews, and almonds.

  3. Make the Dressing: In a small bowl or jar with a lid, combine all dressing ingredients: olive oil, rice vinegar, soy sauce, honey, sesame oil, grated ginger, and garlic powder. Whisk vigorously or shake until the mixture is well emulsified and smooth.

  4. Assemble the Salad: Pour the dressing over the salad and toss until everything is evenly coated.

  5. Chill and Serve: For best flavor, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. This salad stores beautifully in the refrigerator for up to 3 days.

Chef’s Tip: For an extra crunch, toast the cashews and almonds in a dry skillet over medium heat for 3-5 minutes until lightly golden and fragrant. Let them cool before adding to the salad.

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