Citrus Salad

This salad is the perfect way to use up excess mandarin oranges from Chinese New Year! It's refreshing, flavourful and goes perfectly with any protein you want to serve.

ingredients.

Prep time: 20min
Cooking time: 0 min
Servings: 4-5

  1. Mandarin oranges x 5

    • The number you use depends on how large your mandarin oranges are. Their size varies very widely. If you've got the gigantic ones, 1 or 2 will do, and you will need to snip the carpel (each division of the orange) into half.

    • The size of the oranges in the pic are much smaller than average - each carpel is smaller than my thumb!

  2. Salad leaves x 200g

  3. Cashew nuts x 1 handful, pounded

  4. Fresh basil leaves x 6-7, chopped fine

Salad dressing

  1. Light soy sauce x 2 tbsp

  2. Maple syrup x 1 tbsp

  3. Sesame oil x ½ tbsp

  4. Water x 1 tbsp

how to cook.

1. Peel mandarin oranges and separate the carpels.

    • As mentioned earlier, if you have large mandarin oranges, you may want to cut each carpel in two.

2. If your mandarin oranges are not seedless, remove the seeds.

    • Make an incision near the largest seed with a small knife.

    • Use your fingers to push out the seed.

    • Repeat for all carpels.

Note: These are not the same carpels as the one in the picture above. They're a bit bigger.

3. Pound the cashew nuts and slice the basil leaves.

4. Toss salad leaves and the mandarin orange carpels together until they're well distributed.

5. Mix the salad dressing ingredients together.

6. Put about 2 tbsp of the salad dressing over the tossed salad and leave the rest to be served on the side.

7. Sprinkle the pounded cashew nuts and chopped basil leaves over the tossed salad.

8. You're done. Enjoy!

Consider serving this with my Maple Soy Garlic Salmon recipe!

Recipe by Chops.