Go Back
Mandarin Coconut Salad

Mandarin Coconut Salad

Lisa Kamolnick
Mandarin Coconut Salad brings an Asian flair to fruit-enhanced salad greens. It’s tangy, sweet, citrus-spiked tastiness.
Prep Time 45 mins
Chill 2 hrs
Total Time 2 hrs 45 mins
Course Salad
Cuisine Fusion
Servings 6 people


  • salad spinner, optional



  • 4 mandarin oranges peeled and segmented
  • ¼ C coconut flakes
  • ¼ C almond slices
  • 1 green onion chopped
  • 4 C spring mix
  • 2 C baby spinach


  • ½ tsp orange zest
  • 2 pcs crystallized ginger
  • ½ tsp sesame seed
  • ¼ C extra virgin olive oil
  • ¼ C rice wine vinegar
  • 4 TBSP soy sauce



  • Peel, segment and remove stringy bits from oranges.
  • Chop green onion.
    Mandarin Coconut Salad
  • Wash and spin greens.
  • Toss greens in large bowl.
    Mandarin Coconut Salad
  • Layer oranges, onion, coconut and almond over lettuce bed.


  • Zest mandarin orange.
  • Combine all ingredients and mix well.
    Mandarin Coconut Salad
  • Chill in refrigerator for at least 2 hours.
  • Drizzle dressing over individual servings to taste.
    Mandarin Coconut Salad


Serving Suggestions

Serve with a turkey sandwich, a side of artisanal bread or alongside kickin’ chicken noodle soup. Add chicken strips to the salad for a hearty, one-dish meal.


  • If you don’t mind white bits on the mandarin oranges, you can save a lot of time on prep. It does not appreciably affect taste.
  • To easily remove white bits from oranges, rinse gently in cold water. They will then peel off easily.
  • You can use sweetened or unsweetened coconut to taste.
  • Want a fresh supply of green onions? Save the root you cut off store-bought and plant in container. Chop off top part, and watch a new green grow in its place!  

Recipe Links

Keyword coconut, mandarin orange, salad, salad dressing, salad greens, spinach, spring mix