A fresh and crunchy Mandarin Lunchbox Salad made with quinoa, coleslaw mix, mandarin oranges, nuts, and a zesty ginger-soy dressing.
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Calories: 310kcal
Equipment
- Saucepan
- Large mixing bowl
- Small mixing bowl or jar
- whisk
Ingredients
- 1 1/2 cups uncooked quinoa
- 1 16 oz bag 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 tablespoons honey, to taste
- 2 tsp sesame oil
- 1 1/2 tablespoons fresh grated ginger
- 1 tsp garlic powder
Instructions
- Cook quinoa according to package directions and let cool completely.
- Combine cooled quinoa, coleslaw mix, bell pepper, mandarins, green onions, cashews, and almonds in a large bowl.
- Whisk together olive oil, rice vinegar, soy sauce, honey, sesame oil, grated ginger, and garlic powder.
- Pour dressing over the salad and toss well to coat.
- Chill until ready to serve.
Notes
For extra crunch, add more almonds or cashews right before serving.
Nutrition
Calories: 310kcal | Carbohydrates: 38g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 420mg | Potassium: 330mg | Fiber: 4g | Sugar: 10g | Vitamin A: 180IU | Vitamin C: 28mg | Calcium: 60mg | Iron: 2mg