Mandarin Crunch Salad
Condiments
Sauces
Ingredients:
For the Salad:
- 5 cups finely shredded green cabbage
- 1 English cucumber, thinly sliced
- 1 large carrot, julienned or shredded
- 2 oranges, peeled and cut into bite-size pieces
- 1/4 cup fresh mint leaves, roughly chopped
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- 1/3 cup roasted peanuts, roughly chopped
- 1 cup crispy rice noodles
- Freshly ground black pepper, to taste
For the Orange-Lemon Dressing:
- 1/4 cup fresh orange juice
- 2 tbsp fresh lemon juice
- 1 tbsp orange zest
- 1 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 tbsp soy sauce or tamari
- 1 small garlic clove, finely grated
- 1/4 tsp freshly ground black pepper
Equipments:
Features:
20 minutes or less
Gluten-Free
Nutrition:
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Salt: No added salt in this recipe — the soy sauce in the dressing provides the saltiness, and it can be reduced or left out if you'd rather skip it.
Sugar: The maple syrup in the dressing can be left out entirely; the dressing will be more tart and less sweet, which still works well against the sweetness of the oranges.
Oil: The sesame oil in the dressing can be left out; you'll lose some of the nutty aroma, but the citrus and soy sauce still carry plenty of flavor.
Flour: Not used in the salad or dressing, though some packaged crispy rice noodles may be processed in facilities with wheat — check the label if that's a concern, or skip the rice noodles for a flour-free version.
Instructions:
- Make the dressing: Add the orange juice, lemon juice, orange zest, maple syrup, sesame oil, soy sauce, garlic, and black pepper to a small bowl. Whisk until well combined.
- Prepare the salad: Add the cabbage, cucumber, carrot, oranges, mint, white sesame seeds, black sesame seeds, and peanuts to a large bowl.
- Toss: Pour the dressing over the vegetables and gently toss until everything is evenly coated. Let the salad sit for 5–10 minutes so the flavors can come together.
- Add the crunch: Just before serving, add the crispy rice noodles and gently toss. Add more peanuts, sesame seeds, or black pepper if desired.
- Serve: Serve immediately while the rice noodles are still crisp.
Tip: For the best texture, keep the crispy rice noodles separate and add them right before eating, especially if you're making the salad ahead.
Storage: The dressed salad (without rice noodles) keeps in the fridge for up to 2 days. Store rice noodles separately and add just before serving.
Swaps: Napa cabbage or a mix of red and green cabbage both work well in place of plain green cabbage. Cashews or almonds can replace the peanuts.
Cabbage and cucumber give the salad its signature crunch and bulk. Orange and carrot add natural sweetness and color. Mint brings freshness that balances the richness of the peanuts and sesame oil. Crispy rice noodles add a final layer of crunch that sets this salad apart. The orange-lemon dressing ties everything together with bright citrus, a touch of sweetness from maple syrup, and savory depth from soy sauce and garlic.
Mandarin Crunch Salad
Ingredients:
For the Salad:
- 5 cups finely shredded green cabbage
- 1 English cucumber, thinly sliced
- 1 large carrot, julienned or shredded
- 2 oranges, peeled and cut into bite-size pieces
- 1/4 cup fresh mint leaves, roughly chopped
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- 1/3 cup roasted peanuts, roughly chopped
- 1 cup crispy rice noodles
- Freshly ground black pepper, to taste
For the Orange-Lemon Dressing:
- 1/4 cup fresh orange juice
- 2 tbsp fresh lemon juice
- 1 tbsp orange zest
- 1 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 tbsp soy sauce or tamari
- 1 small garlic clove, finely grated
- 1/4 tsp freshly ground black pepper
Equipments:
Features:
Why These Ingredients:
Cabbage and cucumber give the salad its signature crunch and bulk. Orange and carrot add natural sweetness and color. Mint brings freshness that balances the richness of the peanuts and sesame oil. Crispy rice noodles add a final layer of crunch that sets this salad apart. The orange-lemon dressing ties everything together with bright citrus, a touch of sweetness from maple syrup, and savory depth from soy sauce and garlic.
Instructions:
- Make the dressing: Add the orange juice, lemon juice, orange zest, maple syrup, sesame oil, soy sauce, garlic, and black pepper to a small bowl. Whisk until well combined.
- Prepare the salad: Add the cabbage, cucumber, carrot, oranges, mint, white sesame seeds, black sesame seeds, and peanuts to a large bowl.
- Toss: Pour the dressing over the vegetables and gently toss until everything is evenly coated. Let the salad sit for 5–10 minutes so the flavors can come together.
- Add the crunch: Just before serving, add the crispy rice noodles and gently toss. Add more peanuts, sesame seeds, or black pepper if desired.
- Serve: Serve immediately while the rice noodles are still crisp.
