PREP: 10 MIN  |  SERVES: 6

Recipe by House Chef, Abbie Leeson
Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France – a few of her culinary favorites. She’s passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, “We’ll have what she’s having.”

Ginger Sesame Salad with Red Onions and Mandarin Oranges

Use a combination of lettuces, but be sure to include a  sturdy-crunchy type like Romaine. Ginger Sesame Sauce takes this simple salad over the top! 


  • 6 cups ready-to-eat romaine lettuce (Cos), about 9 oz
  • 6 cups ready-to-eat baby salad greens or red oak lettuce, about 6 oz
  • 1 small red onion, thinly sliced
  • 1 can mandarin orange segments, drained
  • The Ginger People® Ginger Sesame Marinade
  • 1/3 cup roasted unsalted peanuts, coarsely chopped



  1. Combine lettuces and onion in a salad bowl. Just before serving, shake Ginger Sesame Marinade very well; drizzle a few tablespoons over the salad. Toss gently; and add additional sauce as needed to lightly coat the lettuce. Be careful not to overdress.
  2. Portion lettuce onto salad plates. Arrange mandarin oranges on lettuce and sprinkle with peanuts.

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