First, a big thank-you for being here and for loving recipes that make life easier and more delicious. This one is close to my heart because it’s the kind of dish that feels like sunshine in a bowl — bright, zippy, and completely satisfying.
Meet your new favorite make-ahead lunch: Mandarin Lunchbox Salad. It’s packed with protein-rich quinoa, crunchy veggies, sweet citrus, and a homemade ginger-sesame dressing that’s so good, you’ll want to drizzle it on everything. Whether you’re packing lunches for work, prepping for the week, or looking for a side dish that actually disappears at a potluck, this salad is the answer.
Why You’ll Love This Recipe
- Meal-prep superstar – stays fresh for days in the fridge.
- Flavor-packed – sweet mandarins, nutty quinoa, crunchy cashews, and tangy dressing.
- Nutrient-rich – full of protein, healthy fats, and vitamins.
- Customizable – switch up the nuts, citrus, or veggies to suit your taste.
What It Tastes Like
Every bite is a little party of textures and flavors: fluffy quinoa that soaks up the dressing, sweet and juicy mandarin segments, crisp red bell pepper, the nutty crunch of almonds and cashews, and that dressing — a perfect blend of sesame, soy, honey, and fresh ginger. It’s anything but boring!
Ingredients You’ll Need
Salad Base
- 1 ½ cups quinoa, uncooked
- 1 (16 oz) bag coleslaw mix
- 1 red bell pepper, diced
- 4 mandarin oranges, peeled and segmented
- 5 green onions, sliced
- ½ cup cashews, roughly chopped
- ¼ cup sliced almonds
Dressing
- ¼ cup olive oil
- ¼ cup rice vinegar
- ¼ cup low-sodium soy sauce
- 1–2 tablespoons honey (to taste)
- 2 teaspoons sesame oil
- 1 ½ tablespoons fresh grated ginger (highly recommended)
- 1 teaspoon garlic powder
Tools You’ll Need
- Medium saucepan (for quinoa)
- Large mixing bowl
- Small jar or whisking bowl (for dressing)
- Measuring cups and spoons
Mandarin Lunchbox Salad
Equipment
- medium saucepan
- Large mixing bowl
- small bowl or jar
- whisk
- cutting board
- knife
Ingredients
- 1 1/2 cups quinoa, uncooked
- 16 oz coleslaw mix
- 1 red bell pepper, diced
- 4 mandarin oranges, peeled and separated
- 5 green onions, sliced
- 1/2 cup cashews, roughly chopped
- 1/4 cup sliced almonds
- 1/4 cup olive oil
- 1/4 cup rice vinegar
- 1/4 cup low-sodium soy sauce
- 1-2 tbsp honey, to taste
- 2 tsp sesame oil
- 1 1/2 tbsp fresh grated ginger
- 1 tsp garlic powder
Instructions
- Cook quinoa according to package directions and set aside to cool to room temperature.
- In a large bowl, combine cooled quinoa, coleslaw mix, diced bell pepper, mandarin segments, sliced green onions, cashews, and almonds.
- In a small bowl or jar, whisk together olive oil, rice vinegar, soy sauce, honey, sesame oil, fresh ginger, and garlic powder for 30–60 seconds until well combined.
- Pour dressing over salad and toss until evenly coated.
- Chill until ready to serve.
Notes
Nutrition
Ingredient Swaps & Additions
- Make it vegan – use maple syrup instead of honey.
- Extra protein – add edamame, chickpeas, or grilled tofu.
- Different citrus – swap mandarins for clementines or pineapple.
- Nut-free – use roasted sunflower or pumpkin seeds.
Step-by-Step Instructions
- Cook the quinoa – Prepare according to package directions. Fluff and let cool to room temperature.
- Assemble the salad – In a large bowl, combine quinoa, coleslaw mix, bell pepper, mandarin slices, green onions, cashews, and almonds.
- Make the dressing – Whisk together olive oil, rice vinegar, soy sauce, honey, sesame oil, ginger, and garlic powder until smooth.
- Combine – Pour dressing over salad and toss until evenly coated.
- Chill – Refrigerate until ready to serve.
Serving Ideas
- Lunchbox favorite – portion into containers for grab-and-go meals.
- BBQ side dish – pairs beautifully with grilled chicken or salmon.
- Potluck hero – doubles easily for a crowd.
Tips for Success
- Fresh ginger makes a huge difference in flavor — use it if you can.
- Let the salad chill at least 30 minutes before serving for best flavor.
- For crunch that lasts, keep the nuts separate until just before serving.
Storage Instructions
Store in an airtight container in the fridge for up to 4 days. If you want maximum crunch, store nuts separately and mix them in right before eating.
FAQ
Can I use brown rice instead of quinoa?
Yes! It will be just as delicious, though slightly less fluffy in texture.
Will canned mandarins work?
Yes, just drain them well and choose ones packed in juice, not syrup.
Is it gluten-free?
If you use gluten-free soy sauce (like tamari), yes!
This Mandarin Lunchbox Salad is fresh, filling, and make-ahead magic. It’s one of those dishes that makes eating healthy feel like a treat, and it’s perfect for those “hangry” moments when you need something ready in the fridge.
If you love this, you might also enjoy:
- Garden Vegetable Pie
- Sticky Sesame Snack Mix
- Peach Spoon Cake
And if you make this salad, I’d love to see it! Snap a photo, share it on Pinterest, and tag us so we can celebrate your kitchen win.
Approximate Nutrition (per serving): 330 calories, 14g fat, 8g protein, 44g carbs.
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