Crunchy Mandarin Orange Salad with Toasted Almonds

Whether you want a filling plant-based main or a vibrant side, this no-cook mandarin crunch salad delivers satisfying texture and balanced flavor. Crisp greens and cabbage pair with juicy mandarins and crunchy chow mein noodles, all tossed in a creamy peanut sauce. It’s simple to scale and easy to adapt for dietary needs.

Be sure to try my Spicy Chili Garlic Udon Noodles and Ginger Sesame Tofu next.

Lettuce: Romaine or iceberg provide the best crunch. Chop into bite-sized pieces for easy tossing and eating.

Peanut sauce: A quick homemade dressing of peanut butter, soy sauce, sesame oil, garlic and ginger gives this salad its savory, nutty backbone. Thin with cool water to reach your preferred consistency.

Red cabbage: Adds vibrant color and extra crunch; thinly slice or shred for the best texture.

Edamame: Shelled edamame contributes plant-based protein and a tender bite that balances the crunchier elements.

Fresh herbs: Cilantro adds brightness; use fresh leaves for maximum flavor. Green onions offer a mild onion note when chopped thinly.

Crunchy toppings: Chopped peanuts and crunchy chow mein noodles (or baked wonton strips) create satisfying texture contrasts. If using canned mandarin oranges, drain well to avoid watering down the salad.

See the recipe card below for exact ingredient amounts.

Add protein: For a heartier main, add extra edamame, roasted chickpeas, grilled or baked tofu, or thinly sliced tempeh.

Change the dressing: If peanuts aren’t an option, try a sesame-ginger dressing or a light soy-lime vinaigrette. Adjust sweetness and spice to taste.

Swap veggies: Bell peppers, snap peas, cucumbers, or shredded Brussels sprouts all work well. If you remove one vegetable, add another to keep a mix of colors and textures.

Make it gluten-free: Replace soy sauce with tamari and omit packaged chow mein noodles or use a certified gluten-free crunchy topping.

Top tip: If you’re preparing this salad ahead of time, store the peanut sauce and crunchy toppings separately and add them right before serving to retain crunch.

Step 1: Make the peanut sauce by whisking together peanut butter, soy sauce, grated ginger, minced garlic, sesame oil, a touch of maple syrup, sriracha, red pepper flakes, and cool water to thin. Taste and adjust seasoning.

Step 2: Wash and prep all vegetables: chop lettuce, shred cabbage and carrots if needed, chop green onions and cilantro, and drain canned mandarins.

Step 3: In a large bowl, combine romaine, red cabbage, carrots, edamame, mandarins, cilantro, green onions, and peanuts. Add crunchy chow mein noodles last to preserve texture.

Step 4: Drizzle desired amount of peanut sauce over the salad and toss gently until everything is evenly coated. Serve immediately.

Expert Tips

Keep crunch fresh: Add crunchy noodles and nuts just before serving to prevent sogginess. If packing for lunch, store sauce separately and dress right before eating.

Adjust sauce consistency: Thin the peanut dressing gradually with cool water until it reaches a smooth pourable texture — a little goes a long way.

Balance flavors: Taste as you go. If the sauce is too salty, add a little more maple syrup or a squeeze of mandarin juice; if it’s too thick, add water or a splash of rice vinegar for brightness.

Yes. Store the peanut sauce and crunchy toppings separately and add them right before serving to keep the salad crisp. Prepped salad (without dressing) will keep in a sealed container in the refrigerator for up to three days.

Yes. The salad and peanut dressing are plant-based and dairy-free, making them suitable for vegan diets.