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1-7 June marks National Salad Week – the perfect excuse to celebrate vibrant, flavour-packed dishes that are as fresh as they are feel-good. And where better to find inspiration than at Dabbawal, Newcastle’s pioneers of Indian street food, whose signature mango salad has been a menu staple since day one.

Few fruits stir the senses quite like the mango – arguably the subcontinent’s most iconic export. With its golden flesh and sun-bright flavour, the mango carries with it the essence of summer. At Dabbawal, the fruit is celebrated in all its zingy glory. Their signature salad has gently evolved over time, from grated mango to generous slices that honour the fruit’s texture – and this version is their best yet.

Layered with crisp apple, juicy orange, and tossed in a punchy sweet chilli-lime dressing, the salad delivers a delicious mix of crunch, spice, and sweet-sour freshness. Finished with crushed peanuts for extra texture, it’s a bright, bold dish that pairs perfectly with Dabbawal’s famous small plates – especially their tandoor chicken. Light, refreshing, and full of flavour, it’s a go-to dish that works in every season.

Now, to celebrate National Salad Week, Dabbawal is sharing the full recipe with food lovers. If you’d rather leave it to the pros, you can enjoy it year-round at both Dabbawal Jesmond and High Bridge – but if you’re keen to give it a go yourself, here’s how to recreate it at home…

Dabbawal’s Signature Mango Salad (serves 2)

Fresh, vibrant, and made to share.

Ingredients:

• 2–3 cups fresh mixed salad leaves
• 1 ripe mango, peeled and sliced
• 1 apple, thinly sliced
• Segments from 1 orange
• 4 tbsp sweet chilli sauce
• Juice of 1 lime
• 2 tbsp olive oil
• 1 tsp roasted cumin powder
• ½ tsp chaat masala
• Salt to taste
• 2 tbsp crushed peanuts (for garnish)

Method:

1. In a small bowl, whisk together the sweet chilli sauce, lime juice, olive oil, roasted cumin powder, chaat masala and a pinch of salt. Taste and adjust to your liking.
2. In a large bowl or serving platter, layer the fresh salad leaves. Arrange sliced mango, apple, and orange segments over the greens.
3. Drizzle the prepared sweet chili-lime dressing generously over the fruit and greens.
4. Scatter crushed peanuts over the top just before serving for that extra crunch.
5. Tuck in and enjoy!

For more, please visit here: dabbawal.com