Mandarin Orange Salad

5 from 2 votes

This fresh mandarin orange salad is crunchy with kale, cabbage and carrots. It also has pistachios and dates tossed in white wine vinaigrette.

Prep Time10

Cook Time0

Total Time10

Course: Salad

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

For salad

3 cups chopped curly green kale leaves
2 cups coleslaw mix
4 mandarin oranges, peeled and segmented
3 scallions, thinly sliced
1/4 cup chopped pistachios
4 pitted dates, chopped
2 tablespoons chopped parsley

For vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
1/2 teaspoon cumin
Pinch of red pepper flakes
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons white wine vinegar
3 tablespoons olive oil

Instructions

In a large bowl, combine the kale, coleslaw mix, oranges, scallions, pistachios, dates and parsley.
In a small bowl, whisk together the garlic, mustard, cumin, red pepper flakes, salt, pepper, vinegar and oil.
Drizzle the vinaigrette into the salad, tossing to combine.

Notes

You can use coleslaw mix for the kale too, if you don’t like kale or if you want to minimize chopping.

Instead of pistachios, you can use chopped almonds or walnuts.

If you want, you can add crumbled feta or goat cheese.

You can make the dressing up to 3 days in advance. Let it sit out at room temperature for 15 minutes before tossing it with the salad.

You can keep the salad up to 3 days in an airtight container in the refrigerator. If you are planning to save some of the salad, do not toss all of it in the vinaigrette. The kale and cabbage will soften the longer you store it.

Nutrition