Confession: I used to think mandarin oranges belonged in fruit cups from elementary school lunches. Then I met this Asian Salad With Mandarin Oranges, and suddenly those little citrus gems became the star of my grown-up dinner routine.
Toss in crunchy cabbage, crispy chow mein noodles, and a zippy sesame ginger dressing, and you’ve got a Mandarin Crunch Salad that’s anything but boring.
This recipe came together during one of those “what do I even have in the fridge?” moments—and now it’s my not-so-secret weapon for lazy lunches that look (and taste) way more impressive than they should.
Asian Salad with Mandarin Oranges
Equipment
- Cutting board
- Knife
- Mixing bowl
- Whisk
- Small bowl or jar with lid
- Salad spinner (optional)
Ingredients
- 2 tablespoons low sodium soy sauce or tamari
- 3 ½ tablespoons rice vinegar
- 1 ½ tablespoons toasted sesame oil
- 1 tablespoon agave syrup
- 2 ½ tablespoons liquid from canned mandarin oranges
- 1 clove garlic minced
- ½ tablespoon fresh ginger minced
- 1 tablespoon sesame seeds
- 1 cup frozen shelled edamame thawed
- 7 cups shredded romaine lettuce about 1 large head
- 1 ½ cups shredded red cabbage
- 1 ½ cups shredded or matchstick carrots
- ⅓ cup thinly sliced green onions
- ½ cup sliced almonds raw or toasted
- 1 10 oz can mandarin oranges, drained (save the liquid)
- ½ cup crispy chow mein noodles
Instructions
- Make the Dressing: In a small bowl or jar, whisk or shake together the soy sauce, rice vinegar, sesame oil, agave, mandarin orange juice, garlic, ginger, and sesame seeds. Taste and adjust if needed. Chill in the fridge while you prep the salad so the flavors can get cozy.2 tablespoons low sodium soy sauce, 3 ½ tablespoons rice vinegar, 1 ½ tablespoons toasted sesame oil, 1 tablespoon agave syrup, 2 ½ tablespoons liquid from canned mandarin oranges, 1 clove garlic, ½ tablespoon fresh ginger, 1 tablespoon sesame seeds
- Prep the Veggies: Wash and dry all your veggies well—use a salad spinner if you have one to keep everything crisp. Shred the romaine and cabbage, julienne or shred the carrots, and thinly slice the green onions. Shortcut: Use pre-shredded or pre-cut veggies to save time.7 cups shredded romaine lettuce, 1 ½ cups shredded red cabbage, 1 ½ cups shredded or matchstick carrots, ⅓ cup thinly sliced green onions
- Toss the Salad: In a large mixing bowl, combine the romaine, red cabbage, carrots, edamame, green onions, and almonds. Toss everything together until it’s evenly mixed.1 cup frozen shelled edamame, ½ cup sliced almonds
- Dress and Finish: Right before serving, give the dressing a quick whisk or shake. Pour it over the salad and add half of the mandarin oranges. Toss gently to coat everything. If the dressing settles at the bottom, toss again lightly.1 10 oz can mandarin oranges, drained (save the liquid)
- Top and Serve: Top the salad with the crispy noodles and the rest of the mandarin oranges. Sprinkle on extra almonds or sesame seeds if you’re feeling extra. Serve right away so those noodles stay crunchy!½ cup crispy chow mein noodles
Asian Salad With Mandarin Oranges: Pro Tips From a Salad Snob Who’s Been There, Tossed That
🥬 Use Pre-Shredded Veggies Like a Pro (a.k.a. Like a Lazy Genius)
Look, if you’re not in the mood to julienne a carrot or wrestle with a cabbage, grab those glorious pre-shredded bags from the store. No judgment. They’re fast, they’re clean, and they save your knuckles.
🧊 Frozen Edamame? Yes. Still Frozen? No.
This isn’t a popsicle, friend. Thaw your edamame unless you want your salad to double as dental work. A quick rinse under warm water works if you’re in a hurry.
🍊 Mandarin Oranges: Can vs. Fancy Fresh
Canned mandarins are the real MVP here—they bring juice and convenience. But hey, if you want to peel 47 tiny segments of fresh mandarins for that farm-to-fork aesthetic, I won’t stop you.
🧄 Garlic & Ginger: Fresh is Best, Jarred is Fine, Powdered… Only If You Must
Fresh minced ginger and garlic give the dressing life. Jarred stuff is acceptable. Powdered is what you use when you’re emotionally unavailable but still hungry.
🥄 Dressing Separation Anxiety? Shake It Like You Mean It
This sesame dressing loves to separate. Just give it a solid whisk or a good shake in a jar with a lid before pouring. It’s a salad, not a science experiment.
🥢 Crispy Chow Mein Noodles: Add Last or They’ll Die a Soggy Death
Don’t toss them in too early unless you like sad, wilted noodles. These are a topper, not a team player.
🥗 Serving a Crowd? Dress to Impress… Later
If you’re prepping this ahead or bringing it to a party, don’t add the dressing or oranges until just before serving. Nobody likes soggy lettuce—especially not the person who brought it.
🌱 Feeling Fancy? Add Herbs and Pretend You’re a Chef
Cilantro, mint, Thai basil—whatever fresh herbs are rolling around in your fridge drawer. They all work here. You’ll feel cooler and your salad will taste like it cost $18.
🥜 Allergic or Just Over Almonds? No Problem
Swap in peanuts, cashews, sunflower seeds, or whatever crunchy topping makes you happy. Heck, even crispy onions work if you’re feeling wild.
🐓 Want Protein? Throw Stuff In.
This salad plays well with others—grilled chicken, baked tofu, or even that leftover rotisserie bird from last night. Just don’t call it “meal prep.” That sounds way too serious for a salad this fun.
