Mango & Ponzu Salad

A light & zesty salad that combines this season’s best produce with a distinct Japanese Citrus. This salad balances tang with a hit of sweetness from the Mango, bitterness from Red Cabbage & finally,  the added textural element in the form of almonds. I sourced my Ponzu from Food Hall at The Chanakya.

Ingredients :
  • 250g Mixed Salad Leaves from Krishi Cress
  • 10g Red Cabbage Micro Greens 
  • 20g Almonds
  • 15g Cucumber
  • 15g Red Bell Pepper
  • 30g Mango
  • 15ml Ponzu
  • 5ml Cold Pressed Sesame Oil
  • 3g Coconut Sugar
  • 1 Bird’s Eye Chilli
  • Pinch of Pink Himalayan Salt

  • Thoroughly Clean the Greens & Chill in the Freezer.
  • Finely dice the Cucumber, Bell Pepper & Mango.
  • Dry roast the Almonds & roughly chop.
  • For the Dressing: Deseed & finely chop the Rocket Chilli, Mix the Sesame Oil, Coconut Sugar, Himalayan Salt, Ponzu & the Chilli well.
  • Drizzle the dressing on the leaves, toss well & top with the veggies, Mango & Almond.
  • Serve Chilled!


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