Mango and Pomegranate Kerabu Salad

Words, recipe and image by Kristina

I love a healthy salad! And even more so when it’s a simple recipe that puts delicious flavours and incredible textures all on one plate. The Kerabu salad I am sharing with you today is one of my favourites. because of the combination of different textures from each ingredient, and how healthy and fresh it tastes. The beautiful colours of yellows, greens and reds makes its such a gorgeous centrepiece too! A great recipe to have on its own or as an accompaniment to the main meal.

‘Kerabu’ in Malay means a combination of fruits and salad. In South-East Asia, salads are often combined with fruits and peanuts. Imagine sweet and salty, soft and crunchy exploding on your palate all at once!

In this recipe, you will find sesame oil (a healthy fat that helps to lower cholesterol), fruits (that you can interchange with any of your choosing and are a great source of antioxidants) and peanuts (which have been credited with good heart health).

Serves: 2

Prep: 15 mins

Ingredients:

For the salad

1 Carrot (grated)

1/2 Cucumber (thinly sliced)

2 Shallots (thinly sliced)

1 Red Chilli (thinly sliced)

1 semi ripened Mango (cubed)

3 tbsp Pomegranate Seeds

2 - 3 tbsp of chopped Salted Peanuts

1 tbsp Coriander (chopped)

3 -5 Mint Leaves (chiffonade)

For the dressing

20 ml Vegetarian Fish Sauce (Longdan Brand)

10 ml Sesame Oil

1/2 Lime Juice

2 Dashes of Ground White Pepper

Optional: 1/4 tsp of honey for sweetness if desired

Method:

1. Prepare carrot, cucumber, shallots and chilli and mix into a bowl

2. Cube the mango and set aside along with pomegranates

3. Cut the herbs and chop peanuts ready for sprinkling at the end

4. Meanwhile, use a bottle to combine the dressing. Shake and pour 2 tbsp of the dressing into the vegetable bowl

5. Plate the dressed vegetables then spoon the mango and pomegranates all over

6. Finish your dish with peanuts, coriander and mint

7. Enjoy!

When Kristina arrived in the UK in 1998 from Brunei, she found it difficult to find the foods she was familiar with, and so tried to recreate them herself. Experimenting with ingredients over the past 20 years, Kristina has amassed a wealth of authentic South East Asian recipes that she would love to share with you. She recently completed training at one of London’s most prestigious cooking schools, earning herself a distinction. Her drive and passion to deliver authentic dining experiences led to the launch of Kristina’s Kitchen, where she now runs supper clubs and works as a freelance chef.

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