Mango cucumber edamame salad: Prepare to be transported to a tropical paradise with every bite! This vibrant and refreshing salad is bursting with flavor and texture, making it the perfect dish for a light lunch, a summery side, or even a healthy snack. Forget boring salads this one is a game-changer!

While the exact origins of combining these specific ingredients are modern, the individual components boast rich histories. Mangoes, revered in India for centuries, symbolize prosperity and are often used in celebratory dishes. Cucumbers, cultivated for over 3,000 years, have been enjoyed across various cultures for their cooling properties. Edamame, a staple in East Asian cuisine, provides a delightful protein boost and a satisfying crunch.

What makes this mango cucumber edamame salad so irresistible? It’s the perfect balance of sweet, savory, and crunchy. The sweetness of the mango complements the cool crispness of the cucumber, while the edamame adds a nutty flavor and a delightful bite. It’s incredibly easy to prepare, requiring minimal cooking and making it ideal for busy weeknights or impromptu gatherings. Plus, it’s packed with nutrients, making it a guilt-free indulgence you can enjoy any time. Get ready to experience a symphony of flavors that will leave you wanting more!

Ingredients:

For the Salad:

2 ripe mangoes, peeled and diced
1 large cucumber, peeled, seeded, and diced
1 cup shelled edamame (fresh or frozen, thawed)
1/2 red onion, thinly sliced
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
1 red bell pepper, diced (optional, for extra crunch and color)
1/4 cup toasted sesame seeds (for garnish)

For the Dressing:

3 tablespoons rice vinegar
2 tablespoons lime juice, freshly squeezed
2 tablespoons sesame oil
1 tablespoon soy sauce (low sodium preferred)
1 tablespoon honey or maple syrup (adjust to taste)
1 teaspoon grated fresh ginger
1 clove garlic, minced
1/2 teaspoon red pepper flakes (optional, for a little heat)
Salt and freshly ground black pepper to taste

Preparing the Salad Ingredients:

Prepare the Mango: I like to use ripe but firm mangoes for this salad. Too soft, and they’ll get mushy. Peel the mangoes carefully, then dice them into bite-sized pieces. Aim for roughly 1/2-inch cubes. Set aside in a large bowl.
Prepare the Cucumber: Peel the cucumber to remove the waxy skin. Then, slice it lengthwise and use a spoon to scoop out the seeds. Diced cucumber adds a refreshing crunch, so aim for similar sized pieces as the mango. Add the diced cucumber to the bowl with the mango.
Prepare the Edamame: If you’re using frozen edamame, make sure it’s fully thawed. You can quickly thaw it by running it under cool water for a few minutes. If you’re using fresh edamame, steam or boil it until tender, then shell it. Add the shelled edamame to the bowl.
Prepare the Red Onion: Red onion adds a nice bite to the salad. Thinly slice the red onion. If you find the raw onion flavor too strong, you can soak the sliced onion in cold water for about 10 minutes to mellow it out. Drain well before adding it to the bowl.
Prepare the Herbs: Fresh cilantro and mint are essential for the bright, vibrant flavor of this salad. Chop both herbs finely and add them to the bowl. Don’t be afraid to use a generous amount!
Optional Bell Pepper: If you’re using red bell pepper, dice it into small pieces and add it to the bowl. The bell pepper adds a lovely color and extra crunch.

Making the Dressing:

Combine the Wet Ingredients: In a small bowl or jar, whisk together the rice vinegar, lime juice, sesame oil, and soy sauce. Make sure everything is well combined.
Add the Sweetener: Add the honey or maple syrup to the dressing. Start with the amount specified in the recipe and adjust to your liking. I prefer a slightly tangy dressing, but you can make it sweeter if you prefer.
Add the Aromatics: Grate the fresh ginger and mince the garlic. Add them to the dressing. Fresh ginger and garlic add a wonderful depth of flavor.
Add the Red Pepper Flakes (Optional): If you like a little heat, add the red pepper flakes to the dressing. Start with a small amount and add more to taste.
Season with Salt and Pepper: Season the dressing with salt and freshly ground black pepper to taste. Be careful with the salt, as the soy sauce is already salty.
Whisk Well: Whisk all the ingredients together until the dressing is emulsified and well combined. You can also shake the dressing in a jar with a tight-fitting lid.

Assembling the Salad:

Pour the Dressing: Pour the dressing over the salad ingredients in the large bowl.
Toss Gently: Gently toss the salad to coat all the ingredients evenly with the dressing. Be careful not to overmix, as you don’t want to bruise the mango or cucumber.
Taste and Adjust: Taste the salad and adjust the seasoning as needed. You may want to add more salt, pepper, lime juice, or honey to taste.
Chill (Optional): For the best flavor, I recommend chilling the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together. However, it’s also delicious served immediately.
Garnish and Serve: Just before serving, garnish the salad with toasted sesame seeds. This adds a nutty flavor and a nice visual appeal. Serve the salad chilled or at room temperature.

Tips and Variations:

Protein Boost: Add grilled shrimp, chicken, or tofu for a more substantial meal.
Spice it Up: Add a finely chopped jalapeño pepper to the salad for extra heat.
Add Avocado: Diced avocado adds a creamy texture and healthy fats. Add it just before serving to prevent browning.
Different Herbs: Experiment with different herbs, such as Thai basil or chives.
Nuts: Add chopped cashews or peanuts for extra crunch.
Make it Ahead: You can prepare the salad ingredients and the dressing ahead of time. Store them separately in the refrigerator and combine them just before serving. This will prevent the salad from getting soggy.
Vegan Option: Ensure the honey is replaced with maple syrup or agave nectar to make the dressing vegan.
Sesame Oil Substitute: If you don’t have sesame oil, you can use a neutral oil like avocado oil or grapeseed oil, but the sesame oil adds a distinct flavor.
Lime Zest: Add lime zest to the dressing for an extra burst of citrus flavor.
Ginger Variations: If you don’t have fresh ginger, you can use a pinch of ground ginger, but fresh is always best.

Serving Suggestions:

This Mango Cucumber Edamame Salad is perfect as a light lunch, a side dish, or an appetizer. It pairs well with grilled fish, chicken, or tofu. You can also serve it as a topping for tacos or lettuce wraps. It’s a great dish to bring to potlucks and picnics, as it’s easy to transport and doesn’t require any cooking.

Storage Instructions:

Store leftover salad in an airtight container in the refrigerator for up to 2 days. The salad may become slightly softer over time, but it will still be delicious. The dressing may separate, so give it a good stir before serving.

Nutritional Information (Approximate):

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Calories: Approximately 250-350 per serving
Fat: 15-25g
Protein: 5-10g
Carbohydrates: 20-30g

Why I Love This Recipe:

This Mango Cucumber Edamame Salad is one of my go-to recipes for a quick, healthy, and flavorful meal. I love the combination of sweet mango, crunchy cucumber, and savory edamame. The dressing is light and tangy, and the fresh herbs add a burst of freshness. It’s also incredibly versatile you can easily customize it to your liking by adding different vegetables, proteins, or nuts. Plus, it’s a beautiful salad that’s sure to impress your guests!

Enjoy!

Conclusion:

This vibrant and refreshing mango cucumber edamame salad is more than just a side dish; it’s a burst of sunshine on a plate, a symphony of textures, and a nutritional powerhouse all rolled into one. I truly believe this recipe is a must-try for anyone looking to add a little zest and healthy goodness to their meals. The sweetness of the mango perfectly complements the cool crispness of the cucumber, while the edamame adds a satisfying protein punch and a delightful nutty flavor. The light and tangy dressing ties everything together beautifully, creating a harmonious blend that will tantalize your taste buds. Why is this salad a must-try? Because it’s incredibly easy to make, requiring minimal cooking and prep time. It’s also incredibly versatile, adapting well to different dietary needs and preferences. Whether you’re a vegetarian, vegan, or simply looking for a healthy and delicious meal option, this salad ticks all the boxes. Plus, it’s a fantastic way to use up those ripe mangoes you might have lying around! But the best part? It’s just so darn delicious! The combination of sweet, savory, and tangy flavors is simply irresistible. It’s the kind of salad that you’ll find yourself craving again and again.

Serving Suggestions and Variations:

The possibilities are endless when it comes to serving this delightful salad. I love serving it as a light lunch on a warm day, or as a vibrant side dish to grilled chicken, fish, or tofu. It’s also a fantastic addition to any potluck or barbecue. Here are a few variations to try: * Spice it up: Add a pinch of red pepper flakes or a finely chopped jalapeño to the dressing for a little kick. * Add some crunch: Sprinkle some toasted sesame seeds, chopped peanuts, or crispy wonton strips on top for added texture. * Make it a meal: Add some grilled shrimp, chicken, or tofu to make it a more substantial meal. Quinoa or brown rice would also be great additions. * Herb it up: Experiment with different herbs like mint, cilantro, or basil to add a unique flavor profile. * Cheese, please!: A sprinkle of crumbled feta cheese adds a salty and tangy dimension. * Avocado addition: Diced avocado adds creaminess and healthy fats. Don’t be afraid to get creative and experiment with different ingredients to create your own unique version of this amazing salad. The beauty of this recipe is that it’s so adaptable and forgiving. I’m confident that you’ll love this mango cucumber edamame salad as much as I do. It’s a guaranteed crowd-pleaser and a surefire way to brighten up any meal. So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a culinary masterpiece! I’m so excited for you to try this recipe! Once you’ve made it, I would absolutely love to hear about your experience. Did you make any variations? What did you serve it with? What did your family and friends think? Share your photos and comments below! Let’s create a community of salad lovers and inspire each other with our culinary creations. Happy cooking!