Can I make this salad ahead of time?

Absolutely! Store your ingredients in the fridge with the dressing kept separate. When you're ready to serve, simply toss the salad with the dressing, and you're good to go. If you like, you can also quickly toast the peanuts right before serving, so they’re nice and crunchy.

Can I make this salad without nuts?

Of course! If you have a nut allergy or simply don't like nuts, you can leave them out or substitute them with something else. Crispy fried onions, toasted coconut flakes, or wonton strips are a great alternative. You might also want to change the sesame oil in the dressing. Swap with olive, grapeseed, or even avocado oil.

Is this salad vegan-friendly?

This salad is not vegan because it has honey. You can make the salad vegan by using maple syrup instead of honey in the dressing.

Can I use bottled salad dressing instead of making my own?

We recommend making the dressing from scratch, but you can use a store-bought dressing if you don’t have time. Just remember, different dressings can change the taste of the salad, so choose wisely. To get the best flavor, go for a dressing that matches the salad’s ingredients, like a zesty citrus or a spicy ginger dressing.

Mandarin Crunch Salad - Little Broken

Description

Mandarin salad with carrots, cucumbers, peanuts, mandarin oranges, and fresh herbs tossed in flavorful peanut dressing. It’s a great salad to make ahead.

Ingredients

Units Scale

6 cups chopped iceberg lettuce or romaine lettuce
1 cup chopped red cabbage
1 cup shredded carrots, about 1 medium
1 cup chopped English or Persian cucumbers
1 (11 oz.) can mandarin oranges, drained well
1/2 bunch fresh cilantro, chopped, about 1/2 cup
1 bunch green onions, sliced
1/2 cup roasted peanuts, roughly chopped

Dressing

1/4 cup creamy peanut butter
1 Tbsp. fresh lime juice
2 Tbsp. low-sodium soy sauce
2 tsp. honey
1 tsp. grated ginger
2 garlic cloves, minced
1/2 tsp. sesame oil
1/4 tsp. red pepper flakes, plus more to taste
2–4 Tbsp. water

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Instructions

In a large deep salad bowl, combine the salad ingredients and set aside.

Dressing

Whisk together the dressing ingredients, adding water as needed to thin out the dressing until desired consistency. Season with salt and pepper to taste.
Taste the dressing and feel free to add in more honey or lime juice or flavorings, such as garlic, red pepper flakes, or sesame oil. Toss salad with the dressing and serve immediately. This recipe makes 4 bigger size portions or 6 smaller side salads.

Notes

Substitutions: Feel free to use sliced almonds or wonton strips instead of peanuts.
Make it vegan: Swap out the honey for maple syrup.
Optional add-ins: Get creative and add more veggies to your salad, like bell peppers, sugar snap peas, or thinly sliced radishes.
Leftovers: Only toss the amount of salad with the dressing that you know you will eat. Store the rest of the salad and dressing separately in a closed container for up to 3 days.

Nutrition

Serving Size:
Calories: 239
Sugar: 22.4 g
Sodium: 38.5 mg
Fat: 12 g
Carbohydrates: 32.7 g
Protein: 5.2 g
Cholesterol: 0 mg