MAKE THE DRESSING: In a small bowl, combine extra virgin olive oil, lemon zest and juice, ground cardamom seeds, apple cider vinegar, Dijon mustard, brown sugar, minced ginger, chili powder, a pinch of salt and freshly ground black pepper.
ASSEMBLE THE SALAD: Transfer the sauerkraut into a medium-sized bowl. Pour the dressing and stir well to combine. Divide the sauerkraut between two salad plates/bowls. Peel and slice mango and arrange it on top. Sprinkle with ground almonds. Enjoy!