Mandarin Salad Recipe

Prepare lettuce

Wash the romaine thoroughly, dry in a salad spinner or with paper towels, then chop or tear into bite-sized pieces to measure about 6 cups.

Prepare mandarins

If using fresh mandarins, peel and separate segments; remove any seeds and remove membrane if preferred; reserve 1/4 cup juice if available. If using canned mandarins, drain, reserving 1/4 cup of the syrup/juice for the dressing.

Toast coconut and walnuts

In a dry skillet over medium heat, toast the shredded coconut, stirring constantly, until lightly golden, about 2–3 minutes. Transfer to a plate to cool. In the same skillet, toast the chopped walnuts for 2–3 minutes until fragrant, watching closely to avoid burning. Cool.

Assemble salad

In a large bowl, combine the chopped romaine, mandarin segments, thinly sliced red onion (if using), and half of the toasted coconut and walnuts. Toss gently to combine. Reserve remaining coconut and walnuts for garnish.

In a small bowl or jar, combine 1/4 cup reserved mandarin juice (or fresh mandarin juice), rice vinegar, honey, soy sauce, Dijon mustard, minced garlic, sesame oil, salt, black pepper, and red pepper flakes (if using). Whisk or shake until honey is dissolved.

Slowly drizzle in the olive oil while whisking continuously (or add oil to jar and shake vigorously) until the dressing emulsifies and thickens slightly, about 30 seconds.

Taste and adjust seasoning: add more honey if sweeter, more vinegar if tangier, or a pinch more salt. If the dressing is too thick, thin with 1 teaspoon water at a time until desired consistency is reached.

Pour about half of the dressing over the prepared salad and toss gently to coat. Add more dressing to taste, but avoid overdressing. Reserve any leftover dressing in the refrigerator for up to 3 days.

Transfer the dressed salad to a serving platter or individual bowls. Sprinkle the remaining toasted coconut and walnuts over the top along with fresh cilantro or mint leaves if using. Serve immediately.