Crunchy Mandarin Salad with Ginger Dressing - Bravabod
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Crunchy Mandarin Salad with Ginger Dressing

Valentina

If you ever find yourself in Palm Springs, California - be sure to check out Tropicale Restaurant. Walk past the bright pink neon sign to the outdoor garden patio, and you'll find a menu bursting with delicious fusion-flavor meals. One of my favorite dishes there, is the Chinese Chicken Salad. In it, crisp beansprouts and napa cabbage combine with juicy mandarin oranges and toasted almonds. All are swathed in a tangy ginger dressing to create a salad that's really, really good. This recipe here is inspired by that very salad. And here's a trick: I'll show you how to easily substitute traditional wonton strips with freshly fried grain-free tortillas for an irresistible crunch. It's delicious.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing


Shopping List
    Salad
  • 1/2 pound napa cabbage, chopped
  • 3/4 cup slivered almonds
  • 1 cup grated carrots
  • 1 cup beansprouts
  • 1 (11 ounce) can mandarin oranges, drained
  • 12 ounces cooked skinless chicken breast or thigh, sliced
  • black sesame seeds (optional, for topping) Crunchy 'Wontons'
  • 3 grain-free tortillas
  • high-heat cooking oil, for frying Ginger Dressing
  • 5 tablespoons olive oil
  • 5 tablespoons sesame oil
  • 33333333/100000000 cup coconut aminos
  • 1/4 cup rice vinegar
  • 1 clove(s) garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons honey
  • 1 tablespoon creamy almond butter
  • 1 scallion, chopped
  • 1/2 teaspoon chili flakes
  • 1/4 teaspoon salt

Instructions
  1. Step 1: Add all dressing ingredients to a wide-mouthed mason jar and use an immersion blender to blend until creamy. Whisking by hand will work too, but be sure to very finely dice the scallions in that case. Store in the refrigerator in an airtight container until ready to use. 
  2. Step 2: Preheat the oven to 325°F. Spread the almonds in a single layer on a baking sheet. Bake the almonds for 4 to 6 minutes, or until golden and fragrant. Keep an eye on them here - the nuts can go from toasted to burnt very quickly. Once toasted, remove from the baking sheet and transfer to a plate or bowl to stop the cooking process.
  3. Step 3: To make the wontons, start by cutting the tortillas into strip pieces with a knife. Pour some cooking oil into a large skillet to a depth of 1/8" to 1/4" of an inch. Heat the oil on medium high heat until a small piece of tortilla placed in the oil sizzles. If the piece of tortilla browns too quickly, remove the pan from the heat to let the oil cool slightly.
  4. Step 4: Place the remaining tortilla strips into the hot oil, in a single layer. Try to distribute the tortillas evenly so that they are not overlapping. Fry for about 2 minutes, or until the chips turn golden and are firm and crispy. Use a slotted spoon to remove the strips from the pan and let cool on paper towels.
  5. Step 5: Add all of the salad ingredients to a large mixing bowl. Add the dressing, to taste, and toss to combine.
  6. Serve: Add the wontons immediately before serving and sprinkle with the optional sesame seeds. Enjoy.

Recipe Notes

Note 1: Every 1/2 pound of Napa cabbage is equivalent to about 1/2 a medium-sized head of Napa cabbage.

Nutrition

If you ever find yourself in Palm Springs, California - be sure to check out Tropicale Restaurant. Walk past the bright pink neon sign to the outdoor garden patio, and you'll find a menu bursting with delicious fusion-flavor meals. One of my favorite dishes there, is the Chinese Salad. In it, crisp beansprouts and napa cabbage combine with juicy mandarin oranges and toasted almonds. All are swathed in a tangy ginger dressing to create a salad that's really, really good. This recipe here is inspired by that very salad.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing


Shopping List
    Salad
  • 1/2 pound napa cabbage, chopped
  • 1 cups wonton strips (store-bought or gluten-free homemade)
  • 3/4 cup slivered almonds
  • 1 cup grated carrots
  • 1 cup beansprouts
  • 1 (11 ounce) can mandarin oranges, drained
  • 1/2 pound cooked tofu, sliced (optional)
  • black sesame seeds, for topping Ginger Dressing
  • 5 tablespoons olive oil
  • 5 tablespoons sesame oil
  • 33333333/100000000 cup coconut aminos
  • 1/4 cup rice vinegar
  • 1 clove garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 1 1/2 tablespoons agave syrup
  • 1 tablespoon creamy almond butter
  • 1 scallion, chopped
  • 1/2 teaspoon chili flakes
  • 1/4 teaspoon salt

Instructions
  1. Step 1: Add all dressing ingredients to a wide-mouthed mason jar and use an immersion blender to blend until creamy. Whisking by hand will work too, but be sure to very finely dice the scallions in that case. Store in the refrigerator in an airtight container until ready to use. 
  2. Step 2: Preheat the oven to 325°F. Spread the almonds in a single layer on a baking sheet. Bake the almonds for 4 to 6 minutes, or until golden and fragrant. Keep an eye on them here - the nuts can go from toasted to burnt very quickly. Once toasted, remove from the baking sheet and transfer to a plate or bowl to stop the cooking process.
  3. Step 3: Add all of the salad ingredients, except the wontons, to a large mixing bowl. Add the dressing, to taste, and toss to combine.
  4. Serve: Add the wontons immediately before serving and sprinkle with the sesame seeds. Enjoy.

Recipe Notes

Note 1: Every 1/2 pound of Napa cabbage is equivalent to about 1/2 a medium-sized head of Napa cabbage.

Nutrition

If you ever find yourself in Palm Springs, California - be sure to check out Tropicale Restaurant. Walk past the bright pink neon sign to the outdoor garden patio, and you'll find a menu bursting with delicious fusion-flavor meals. One of my favorite dishes there, is the Chinese Chicken Salad. In it, crisp beansprouts and napa cabbage combine with juicy mandarin oranges and toasted almonds. All are swathed in a tangy ginger dressing to create a salad that's really, really good. This recipe here is inspired by that very salad. And here's a trick: in the notes, I'll show you how to substitute crunchy wonton strips with crispy chicken skins. It's optional, but very flavorful.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing


Shopping List
    Salad
  • 1/2 pound napa cabbage, chopped
  • 3/4 cup slivered almonds
  • 1 cup bell pepper, thinly sliced
  • 1 cup beansprouts
  • 12 ounces cooked chicken breasts or thighs, sliced (Note 2)
  • black sesame seeds (optional, for topping) Ginger Dressing
  • 5 tablespoons olive oil
  • 5 tablespoons sesame oil
  • 33333333/100000000 cup coconut aminos
  • 1/4 cup rice vinegar
  • 1 clove garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons low-carb granulated or liquid sweetener (1:1 sugar substitute)
  • 1 tablespoon creamy almond butter
  • 1 scallion, chopped
  • 1/2 teaspoon chili flakes
  • 1/4 teaspoon salt

Instructions
  1. Step 1: Add all dressing ingredients to a wide-mouthed mason jar and use an immersion blender to blend until creamy. Whisking by hand will work too, but be sure to very finely dice the scallions in that case. Store in the refrigerator in an airtight container until ready to use. 
  2. Step 2: Preheat the oven to 325°F. Spread the almonds in a single layer on a baking sheet. Bake the almonds for 4 to 6 minutes, or until golden and fragrant. Keep an eye on them here - the nuts can go from toasted to burnt very quickly. Once toasted, remove from the baking sheet and transfer to a plate or bowl to stop the cooking process.
  3. Step 3: Add all of the salad ingredients to a large mixing bowl. Add the dressing, to taste, and toss to combine.
  4. Serve: Sprinkle with the optional sesame seeds and chicken skin 'wontons'. Enjoy.

Recipe Notes

Note 1: Every 1/2 pound of Napa cabbage is equivalent to about 1/2 a medium-sized head of Napa cabbage.

Note 2: To make chicken skin 'wontons', first pull the skin off of the raw chicken. Pat the skin dry and place them skin-side up in a single layer on a parchment-lined baking sheet. Sprinkle with a little salt and pepper. Cover the skins with another layer of parchment and place a baking sheet on top, sandwiching the skins in-between. Place the pans in a 350°F oven and bake until the skins are crisp, about 35 to 40 minutes. Transfer the cooked skins to a towel-lined plate to cool. Slice them up and sprinkle the 'wontons' into the salad before serving.

Nutrition

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Crunchy Mandarin Salad with Ginger Dressing

PT35M 1/2 pound napa cabbage, chopped 3/4 cup slivered almonds 1 cup grated carrots 1 cup beansprouts 1 (11 ounce) can mandarin oranges, drained 12 ounces cooked skinless chicken breast or thigh, sliced black sesame seeds (optional, for topping) 3 grain-free tortillas high-heat cooking oil, for frying 5 tablespoons olive oil 5 tablespoons sesame oil 33333333/100000000 cup coconut aminos 1/4 cup rice vinegar 1 clove(s) garlic, minced 2 tablespoons fresh ginger, minced 2 tablespoons honey 1 tablespoon creamy almond butter 1 scallion, chopped 1/2 teaspoon chili flakes 1/4 teaspoon salt Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

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