Gluten Free Mandarin Salad
This bright, crunchy salad is the kind of dish that disappears fast at the table — sweet mandarin oranges, crisp romaine, and shredded cabbage all tossed in a sesame-honey dressing that tastes like it came from a restaurant. The key to keeping it wheat-free is swapping out conventional soy sauce for tamari, which delivers that same savory depth without any gluten hiding in the bottle. It's one of those small ingredient swaps that makes a huge difference for anyone navigating labels at the grocery store. Toasting the almonds in a dry skillet for just a few minutes adds a warm, nutty crunch that takes the whole bowl to another level. The dressing comes together in one small bowl with a quick whisk — rice vinegar, olive oil, toasted sesame oil, honey, and tamari — and it coats every leaf beautifully. Serve it immediately after tossing so the romaine stays crisp and the almonds keep their satisfying bite. This one serves four and works equally well as a light lunch or a fresh side alongside a bigger meal.
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Learn more →Ingredients
4 servings
For the salad
- ⅓ cup sliced almonds
- 1 large head romaine lettuce, chopped (about 6 cups)
- 2 cups shredded green cabbage
- 1 can (11 oz) mandarin oranges, drained
- 3 green onions, thinly sliced
For the dressing
- 3 tbsp rice vinegar
- 2 tbsp olive oil
- 1 tbsp toasted sesame oil
- 1 tbsp honey
- 1 tsp tamari
- ¼ tsp salt
For serving
- 1 tbsp sesame seeds (optional)
Instructions
- 1
Heat a large skillet over medium heat. Add the sliced almonds and toast, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool.
- 2
In a small bowl, whisk together the rice vinegar, olive oil, toasted sesame oil, honey, tamari, and salt until the dressing is smooth and fully combined.
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