Mango Cucumber Salad with Edamame Recipe

If you’re looking for a bright, fresh dish that balances sweet, spicy, and tangy flavors perfectly, the Mango Cucumber Salad with Edamame Recipe is exactly what you need. This salad bursts with the refreshing crunch of cucumbers and edamame, the juicy sweetness of mango, and a zingy dressing that ties it all together beautifully. It’s a quick, vibrant salad that feels both light and satisfying—a perfect side or even a main for warmer days or any time you want a splash of sunshine on your plate.

Ingredients You’ll Need

Getting the ingredients right is key to this salad’s charm. Each component contributes something special—whether it’s the crispness, sweetness, or tanginess—making every bite exciting and well-balanced. Let’s break down these essentials so you know what each brings to the party.

• 8 ounces shelled edamame or murakami (cooked*): Adds a hearty, protein-packed texture that complements the crisp veggies.
• 3 Persian cucumbers or 1 large seedless cucumber: Their mild crunch offers a cooling element that balances the spicy jalapeño.
• 1 large mango (diced): Sweet, juicy mango pieces bring a tropical freshness and beautiful color contrast.
• 1 jalapeño (cored and diced finely): For a subtle spicy kick that wakes up the palate; adjust heat to your preference.
• 2 tablespoons chopped fresh mint (optional): Mint adds a delightful herbal brightness that elevates every forkful.
• 2 tablespoons unseasoned rice vinegar: Provides a gentle acidity to brighten the flavor without overwhelming it.
• Juice of 1 lime (1-2 tablespoons): Fresh lime juice gives the salad a zesty tang that balances sweetness and spice.
• 1 tablespoon avocado oil: A light, buttery oil that helps marry all the flavors smoothly.
• 2 teaspoons cane sugar (or agave): Adds just enough sweetness to round out the vinegar and lime.
• 1/4 teaspoon kosher salt: Enhances all the natural flavors of the ingredients.
• 1/2 teaspoon red pepper flakes (optional, reduce for mild heat): Adds depth to the heat and flavor, adjusting to your spice tolerance.

How to Make Mango Cucumber Salad with Edamame Recipe

Step 1: Prepare the Edamame

Start by checking your frozen edamame package; some varieties are ready to eat right away, but most require cooking. Follow the package instructions to cook them, then rinse with cold water to bring them down to room temperature. This keeps the edamame bright and fresh, so they stay pleasantly firm when combined in the salad.

Step 2: Smash and Chop the Cucumbers

Trim the cucumber ends, then cut lengthwise in half. Place each half flat side down and give it a gentle smash with a rolling pin or heavy object. This technique softens them slightly, changing their texture and flavor in a wonderfully subtle way. After smashing, roughly chop into bite-sized pieces. If smashing isn’t your thing, feel free to slice them thinly for a crisper bite.

Step 3: Whisk Up the Dressing

In a small bowl, combine the rice vinegar, freshly squeezed lime juice, avocado oil, cane sugar, kosher salt, and red pepper flakes. Whisk vigorously until the sugar fully dissolves and the dressing emulsifies. This dressing is the heart of the Mango Cucumber Salad with Edamame Recipe, bringing the perfect harmony of sweet, sour, and spicy.

Step 4: Toss to Combine

Into a large mixing bowl, add the cooked edamame, smashed cucumbers, diced mango, finely chopped jalapeño, and fresh mint if you’re using it. Pour the dressing over everything and toss well. Take a moment to taste—feel free to tweak the seasoning to your liking by adding a pinch more salt, sugar, or lime juice.

Step 5: Chill and Serve

The salad is delicious right away, but letting it chill in the fridge for about 15 minutes allows the flavors to marry beautifully. Whether you serve it immediately or after chilling, this salad shines as a colorful, refreshing dish and will brighten up any meal.

How to Serve Mango Cucumber Salad with Edamame Recipe

Garnishes

Add extra flair by sprinkling toasted sesame seeds or a handful of chopped cilantro on top. Thinly sliced green onions or a few torn basil leaves also create fresh herbal notes and gorgeous visual appeal. These simple garnishes amplify the salad’s natural vibrancy and flavor complexity.

Side Dishes

This Mango Cucumber Salad pairs beautifully as a side with grilled chicken, fish, or even tofu for a plant-based meal. It’s fantastic alongside spicy dishes, rice bowls, or as a crisp contrast to richer foods. Its fresh, light nature makes it incredibly versatile and a welcome addition to many meals.

Creative Ways to Present

For a unique touch, serve the salad in hollowed-out cucumber boats or mango shells as a charming appetizer. You can also spoon it over a bed of baby spinach or arugula to turn it into a light main course. If you’re hosting a casual meal, serving it in colorful mason jars makes for a fun and portable way to enjoy this salad.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Mango Cucumber Salad with Edamame Recipe in an airtight container in the refrigerator. It’s best enjoyed within 5 days, as the cucumbers and mango maintain their freshness and the flavors remain vibrant during this time.

Freezing

Because of the fresh cucumbers and mango, this salad does not freeze well. Freezing would compromise the texture and flavor, so it’s best to enjoy it fresh or refrigerated for short-term storage only.

Reheating

This salad is designed to be served cold or at room temperature. Reheating is not recommended as it would alter the crisp textures and fresh flavors that make the Mango Cucumber Salad with Edamame Recipe so delightful.

FAQs

Can I use frozen edamame without cooking it?

Some brands sell pre-cooked frozen edamame that can be eaten right out of the package after thawing, but most require cooking according to the package instructions for the best texture and taste in this salad.

Is this salad spicy?

The jalapeño and red pepper flakes add a mild to moderate heat that you can easily adjust or omit altogether if you prefer a milder salad. The sweetness from the mango helps balance the spice wonderfully.

Can I make this salad vegan and gluten-free?

Absolutely! This Mango Cucumber Salad with Edamame Recipe is naturally vegan and gluten-free, making it a great choice for a variety of dietary preferences.

What’s the best way to dice a mango?

Slice the mango cheeks away from the pit, score the flesh in a crosshatch pattern without cutting through the skin, then scoop out the cubes with a spoon. This method maximizes the juicy, bite-sized pieces perfect for the salad.

Can I substitute the cucumbers with another vegetable?

While cucumbers are ideal for their crisp texture and mild flavor, you could try using jicama or celery for a similar crunch, though the flavor profile will change slightly.

Final Thoughts

There’s something truly special about the Mango Cucumber Salad with Edamame Recipe—it’s fresh, colorful, and dances across the palate with every bite. Whether you’re craving a standout side dish or a light main, this salad delivers on flavor and ease. Give it a try, and I’m sure it will become a fresh favorite in your kitchen, just as it is in mine.

Print