Mandarin Orange Salad with Toasted Almonds and Sesame Ginger Dressing
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Learn more →Ingredients
4 servings
For the salad
- ¼ cup sliced almonds
- 1 small head romaine lettuce, chopped (about 4 cups)
- 2 cups napa cabbage, thinly sliced
- 1 can (11 oz) mandarin oranges, drained
- 3 scallions, thinly sliced
For the dressing
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp fresh ginger, finely grated
- 1 small garlic clove, finely grated
- 3 tbsp neutral oil (such as canola or avocado oil)
- salt and pepper, to taste
For serving
- 1 tbsp sesame seeds, toasted (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, soy sauce, honey, sesame oil, grated ginger, and grated garlic until combined. Drizzle in the neutral oil while whisking continuously until the dressing is emulsified. Season with salt and pepper to taste.
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