Trim the stem ends off the green beans and wash them. Bring a large pot of salted water to a rolling boil (add about 1 tablespoon salt per 4 quarts water).

Blanch the green beans in the boiling water for 2 to 3 minutes until they are bright green and just tender-crisp. Immediately transfer them to a large bowl of ice water to stop the cooking (shock) for 2 minutes. Drain thoroughly and pat dry on a towel.

If using fresh mandarins, peel and section them, removing as much pith and membrane as possible. If using canned segments, drain and reserve any juice for the dressing.

Thinly slice 1/4 cup red onion and roughly chop 1/4 cup cilantro leaves. Toast 1/4 cup slivered almonds in a dry skillet over medium heat, stirring often, until fragrant and lightly golden, about 3 to 4 minutes. Transfer almonds to a plate to cool.

Place the blanched and drained green beans in a large mixing bowl. Add the mandarin segments, sliced red onion, toasted almonds, and chopped cilantro. Toss gently to combine and set aside while you make the dressing.

Dressing

In a small bowl or jar combine 1/4 cup mandarin juice (use fresh-squeezed or reserved canned juice), 3 tablespoons extra-virgin olive oil, 1 tablespoon rice wine vinegar, 1 teaspoon honey, and 1 teaspoon soy sauce. Whisk or shake until the honey is dissolved and the mixture is emulsified.

Add 1/2 teaspoon finely grated fresh ginger, 1/2 teaspoon minced garlic, 1/2 teaspoon sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the dressing. Taste and adjust seasoning — add more honey for sweetness, more vinegar for brightness, or a pinch more salt if needed.

Pour the dressing over the green bean and mandarin mixture. Toss gently to coat all ingredients evenly. Let the salad sit for 10 minutes at room temperature to allow flavors to meld, or refrigerate up to 1 hour before serving for a chilled salad.

Just before serving, give the salad a final toss, taste and adjust seasoning if necessary, and garnish with any additional toasted almonds or cilantro leaves as desired.