Mango Cucumber Salad with Edamame Recipe
A refreshing and vibrant Mango Cucumber Salad with Edamame that combines sweet mango, crisp cucumbers, and tender edamame beans, tossed in a tangy lime and rice vinegar dressing with a hint of mint and a touch of heat from jalapeño and red pepper flakes. Perfect as a light lunch or a flavorful side dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Salad
- 8 ounces shelled edamame or murakami (cooked)
- 3 Persian cucumbers or 1 large seedless cucumber
- 1 large mango (diced)
- 1 jalapeño (cored and diced finely)
- 2 tablespoons chopped fresh mint (optional)
Dressing
- 2 tablespoons unseasoned rice vinegar
- Juice of 1 lime (1-2 tablespoons)
- 1 tablespoon avocado oil
- 2 teaspoons cane sugar (or agave)
- 1/4 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes (optional, reduce for mild heat)
Instructions
- Prep the Edamame: Cook the shelled edamame according to the package instructions if not already cooked. Once cooked, rinse with cold water until it cools to room temperature and set aside.
- Smash the Cucumbers: Trim the ends off the cucumbers and cut each in half lengthwise. Place them cut side down on a cutting board and gently smash with a rolling pin or heavy object to slightly crush the cucumbers. Then roughly chop into bite-sized pieces and set aside. Alternatively, you may choose to simply slice them.
- Make the Dressing: In a small bowl, whisk together rice vinegar, lime juice, avocado oil, cane sugar, kosher salt, and red pepper flakes until the sugar dissolves and the dressing emulsifies. Set aside.
- Combine the Salad: In a large mixing bowl, add the cooled edamame, chopped cucumbers, diced mango, finely diced jalapeño, and chopped fresh mint if using. Pour the dressing over the mixture and toss thoroughly to combine. Taste and adjust seasonings if needed.
- Serve and Chill: Serve the salad immediately for a fresh crunch or refrigerate for 15 minutes to allow flavors to meld. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Cooking time for edamame may vary by brand; follow package instructions carefully.
- Smashing cucumbers enhances texture and flavor, but slicing is a simpler alternative.
- Reduce or omit jalapeño and red pepper flakes for a milder salad.
- Fresh mint adds a refreshing herbal note but is optional.
- Store leftover salad chilled and consume within 5 days for best freshness.
