Mandarin Crunch Peanut Salad

Mandarin crunch salad is that effortless dish I turn to when everything needs to taste bright and feel fresh. Packed with crisp lettuces and cabbage, sweet citrus, and a silky peanut sauce, it transforms simple staples into a meal that leaves everyone at the table happy and satisfied – all in ten minutes.

Whenever friends come over last minute, this salad saves the day. I love how the peanut sauce clings to every crunchy bite and the mandarin oranges always surprise people with their sweetness.

Ingredients

• Peanut butter: for creamy richness in the dressing choose natural varieties with just peanuts for best flavor
• Soy sauce: gives deep savory notes use a low sodium kind to keep things balanced
• Fresh ginger: adds brightness grate it right before using for aroma
• Garlic: sharpens the dressing pick fresh and avoid pre-minced for punch
• Sesame oil: for a toasty background flavor look for pure toasted sesame oil in the international aisle
• Maple syrup: brings a gentle sweetness use pure maple for best taste and smoothness
• Sriracha: adds heat and complexity start with less if you are sensitive to spice
• Crushed red pepper flakes: for a little more kick use fresh flakes as they lose their potency over time
• Cool water: helps thin the dressing to drizzle consistency add a splash at a time
• Romaine lettuce: delivers crunch and freshness wash and dry thoroughly
• Red cabbage: offers a vibrant color and satisfying snap choose firm heads without wilted edges
• Mandarin oranges: are sweet and juicy fresh segments or canned mandarins in juice work well
• Shelled edamame: for plant-based protein go for bright green and tender beans
• Carrots: shredded for an earthy sweetness and color choose carrots without cracks for crispness
• Peanuts: chopped for salty crunch look for roasted unsalted to control the seasoning
• Cilantro: for a herbal lift use fresh leaves and tender stems
• Green onions: chopped for gentle bite and color
• Crunchy chow mein noodles: bring extra texture and fun buy a fresh bag so they stay crisp

Step-by-Step Instructions

Mix the Peanut Dressing:

Combine peanut butter soy sauce ginger garlic sesame oil maple syrup sriracha red pepper flakes and cool water in a medium bowl Stir well until the mixture becomes glossy and smooth Add more water if it seems too thick You want it pourable so it coats the salad evenly

Prepare the Vegetables:

Thoroughly wash and dry romaine lettuce and red cabbage Chop the lettuce into bite-sized pieces and slice the cabbage finely Use a box grater or food processor to shred the carrots Slice green onions and chop cilantro right before assembling for peak freshness

Combine the Salad:

In a large serving bowl layer the romaine red cabbage carrots edamame mandarin oranges peanuts cilantro and green onions This distribution makes sure every serving gets a bit of everything

Dress and Toss:

Pour your desired amount of peanut sauce over the vegetables Add the crunchy chow mein noodles right before tossing Gently mix until all the leafy greens and veggies are coated in the dressing Do not wait too long to serve otherwise the noodles lose their crunch

Serve Immediately:

Spoon the crunchy dressed salad into bowls and enjoy right away The combination of textures and flavors is at its best immediately after tossing

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I have a real affection for the peanut dressing in this salad It is creamy tangy and peppery all at once and you will catch guests sneaking extra spoonfuls long after the salad is gone My sister still talks about the first time she tried it at a summer picnic and begged me for the recipe

Storage Tips

To keep everything crisp store the peanut sauce and chow mein noodles in separate containers and only combine right before serving The dressed veggies on their own will stay crunchy for up to three days in the fridge Use airtight containers to hold in the freshness and avoid soggy lettuce

Ingredient Substitutions

If you cannot find edamame try using green peas or chickpeas for a similar protein boost Almonds or cashews make a fantastic swap for peanuts Use whatever citrus you have if mandarins are not available Fresh tangerines or even oranges work well

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Serving Suggestions

This salad makes a main meal on its own especially for lunch or dinner Add grilled tofu or chicken on top for extra heartiness When serving for a party I often double the recipe and serve it as a vibrant side alongside grilled skewers or fried rice

Cultural Context

This salad gets its fresh inspiration from Asian American flavors Sweet citrus savory sesame and creamy peanut flavors meet the crispy textures often loved in Southeast Asian salads Over the years I have found that this combination pleases traditional eaters and adventurous friends alike because it blends comfort with surprise

Recipe FAQs

→ How can I keep the salad crisp if making ahead?

Store the peanut dressing and chow mein noodles separately, then combine just before serving to preserve crunch.

→ Can I substitute the peanut butter in the dressing?

Almond or sunflower seed butter can replace peanut butter for a different flavor or to accommodate allergies.

→ What vegetables can I add or substitute?

Snow peas, bell peppers, or shredded napa cabbage work well as additional or alternative crunchy components.

→ Is this dish suitable for vegans?

Yes, all listed ingredients are naturally plant-based and suitable for vegan and vegetarian diets.

→ How long does the salad stay fresh?

It will keep in the refrigerator for up to three days if stored in an airtight container without the dressing mixed in.

→ How spicy is the dressing?

The peanut dressing has a mild kick, but you can adjust the level by changing the amount of sriracha and red pepper flakes.