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Asian Salad with Mandarin Oranges

This salad is what happens when your craving for takeout meets your last shred of healthy ambition—and it works. Crunchy lettuce, sweet mandarin oranges, crispy noodles, and a punchy sesame ginger dressing make it the MVP of no-cook meals.
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Prep Time 20 minutes
Course Salad, Side Dish
Servings 6

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