Mandarin Sesame Crunch Salad (Printable version)
Crispy Asian salad with mandarin oranges, toasted sesame, and crunchy noodles in a tangy dressing.
# What You’ll Need:
→ Salad Base
01 - 6 cups mixed salad greens (romaine, napa cabbage, or spinach)
02 - 1 cup shredded carrots
03 - 1 cup red bell pepper, thinly sliced
04 - 2 green onions, thinly sliced
05 - 1 cup mandarin orange segments (drained if canned)
06 - 1/2 cup shelled edamame
07 - 1/2 cup crunchy chow mein noodles
08 - 1/3 cup sliced almonds, toasted
→ Sesame Dressing
09 - 3 tablespoons toasted sesame oil
10 - 2 tablespoons rice vinegar
11 - 1 tablespoon soy sauce
12 - 1 tablespoon honey or maple syrup
13 - 1 tablespoon fresh lime juice
14 - 1 teaspoon grated fresh ginger
15 - 1 garlic clove, minced
16 - 1 tablespoon toasted sesame seeds
17 - Salt and pepper, to taste
# How to Make It:
01 - In a large salad bowl, toss together the mixed greens, shredded carrots, sliced bell pepper, green onions, mandarin orange segments, and edamame until evenly distributed.
02 - In a small bowl or mason jar, whisk together the toasted sesame oil, rice vinegar, soy sauce, honey, fresh lime juice, grated ginger, minced garlic, and toasted sesame seeds until fully emulsified. Season with salt and pepper to taste.
03 - Pour the sesame dressing over the salad and gently toss to coat all ingredients evenly.
04 - Scatter the crunchy chow mein noodles and toasted sliced almonds over the top just before serving to preserve their texture.
05 - Serve immediately, garnished with additional sesame seeds if desired. Pairs well with a chilled dry Riesling or freshly brewed green tea.
# Expert tips:
01 -
- The dressing comes together in a jar with nothing more than a vigorous shake, no blender or whisking required if you are feeling lazy.
- That contrast of juicy fruit, raw snap, and salty crunch makes every forkful interesting without any cooking gymnastics.
02 -
- If you dress the salad and let it sit for more than ten minutes the greens will weep and the noodles will turn rubbery, so keep everything separate until the moment you eat.
- Toasting the almonds in a dry skillet over medium heat for about three minutes transforms them from bland to addictive, but walk away and they burn in seconds.
03 -
- Double the dressing recipe and keep the extra in the fridge for up to a week because you will want it on everything from grain bowls to roasted broccoli.
- Peel and grate more ginger than you need then freeze the rest in a small bag so next time you just grate frozen directly into whatever you are making.