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)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
15 min
Cook
0 min
Additional
10 min
Total
25 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
1 large English cucumber (or 2 Persian cucumbers) 1 cup (240 ml) thinly sliced radishes (about 4 1/4 oz (120 g)) 2 cups (480 ml) finely shredded Napa cabbage (about 5 oz (140 g)) 2 scallions, thinly sliced on the bias 1 / 2 cup (120 ml) cilantro leaves, lightly packed (about 0.53 oz (15 g)) 1 / 4 cup (60 ml) fresh mint leaves, torn (about 0.35 oz (10 g)) 1 cup (240 ml) mandarin orange segments, fresh or canned, drained (about 6 3/8 oz (180 g)) 1 tbsp (15 ml) toasted sesame seeds (about 5/16 oz (9 g)) 2 tbsp (30 ml) roasted peanuts or cashews, roughly chopped (optional) (about 5/8 oz (18 g)) 3 tbsp (45 ml) ponzu sauce (3 tbsp (45 ml)) 1 tbsp (15 ml) unseasoned rice vinegar (1 tbsp (15 ml)) 1 tbsp (15 ml) fresh citrus juice (mandarin or orange) (1 tbsp (15 ml)) 1 tsp (5 ml) toasted sesame oil (1 tsp (5 ml)) 1 tsp (5 ml) honey or sugar (about 1/4 oz (7 g)) 1 tsp (5 ml) finely grated fresh ginger (about 0.071 oz (2 g)) Pinch of red pepper flakes or a few drops chili oil Kosher salt to taste
Show original ingredient measurements
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
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
Halve the cucumber lengthwise, use the flat of a knife to lightly smack until it cracks, then cut into 1/2-inch (1.27 cm) 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.
Show original 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.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 82 kcal
Carbohydrates: 8.8 g
Protein: 2.9 g
Fat: 4.7 g
Saturated fat: 0.7 g
Fiber: 2.5 g
Sodium: 21 mg
Potassium: 358 mg
Calcium: 85 mg
Iron: 1.31 mg
Vitamin A: 31 µg RAE
Vitamin C: 18.8 mg
Generated: 2026-11-05T19:35:10+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.