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Mango Cucumber Salad with Edamame Recipe

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4.3 from 6 reviews

A refreshing and vibrant Mango Cucumber Salad with Edamame, featuring a zesty lime and rice vinegar dressing, perfect for a quick and healthy snack or side dish.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Fusion
  • Diet: Vegan

Ingredients

Salad Ingredients

  • 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 Ingredients

  • 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

  1. Prepare Edamame: Cook the shelled edamame following package instructions if required. Once cooked, rinse under cold water to cool to room temperature, then set aside.
  2. Smash the Cucumbers: Trim cucumber ends and cut in half lengthwise. Place cut side down on a board and gently smash with a rolling pin or heavy object, then roughly chop into bite-sized pieces. Alternatively, slice if preferred.
  3. Make the Dressing: In a small bowl, whisk together rice vinegar, lime juice, avocado oil, cane sugar, kosher salt, and red pepper flakes until sugar dissolves and dressing is emulsified.
  4. Combine Ingredients: In a mixing bowl, add the cooled edamame, cucumbers, diced mango, finely diced jalapeño, and chopped mint. Pour the dressing over and toss thoroughly to coat everything evenly. Adjust seasoning if necessary.
  5. Serve and Store: Serve immediately or chill in the refrigerator for 15 minutes to enhance flavors. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • Cooking times for edamame may vary depending on the brand; follow package instructions closely.
  • Smashing cucumbers enhances flavor and texture, but slicing works well too.
  • Adjust the amount of jalapeño and red pepper flakes to control spiciness.
  • Use avocado oil or a mild oil for the dressing to not overpower the fresh flavors.
  • Mint is optional but adds a lovely fresh note to the salad.

Find it online: https://cheftinaskitchen.com/mango-cucumber-salad-with-edamame-recipe/