Salad: Japan – マンダリン・ポン酢のキュウリサラダ ▶ Mandarin-Ponzu No Kyuuri Sarada (Mandarin-Ponzu Cucumber Crunch Salad)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

1 large English cucumber (or 2 Persian cucumbers)
1 cup thinly sliced radishes (about 120 g)
2 cups finely shredded Napa cabbage (about 140 g)
2 scallions, thinly sliced on the bias
1 / 2 cup cilantro leaves, lightly packed (about 15 g)
1 / 4 cup fresh mint leaves, torn (about 10 g)
1 cup mandarin orange segments, fresh or canned, drained (about 180 g)
1 tbsp toasted sesame seeds (about 9 g)
2 tbsp roasted peanuts or cashews, roughly chopped (optional) (about 18 g)
3 tbsp ponzu sauce (45 ml)
1 tbsp unseasoned rice vinegar (15 ml)
1 tbsp fresh citrus juice (mandarin or orange) (15 ml)
1 tsp toasted sesame oil (5 ml)
1 tsp honey or sugar (about 7 g)
1 tsp finely grated fresh ginger (about 2 g)
Pinch of red pepper flakes or a few drops chili oil
Kosher salt to taste

Instructions

Halve the cucumber lengthwise, use the flat of a knife to lightly smack until it cracks, then cut into 1/2-inch pieces. Toss with a pinch of salt and let drain in a colander for 10 minutes; pat dry.
In a small bowl, whisk ponzu, rice vinegar, citrus juice, sesame oil, honey, grated ginger, and red pepper flakes until dissolved.
In a large bowl, combine cucumbers, radishes, Napa cabbage, scallions, cilantro, and mint.
Pour the dressing over and toss to coat. Gently fold in mandarin segments.
Taste and adjust seasoning with a pinch of salt or extra ponzu if needed.
Transfer to a platter and finish with toasted sesame seeds and optional chopped peanuts or cashews. Serve chilled or at cool room temperature alongside the stir-fry.