Description
A refreshing and vibrant Mango Cucumber Edamame Salad with a tangy sesame-lime dressing. Perfect as a light lunch, side dish, or appetizer.
Ingredients
Scale
- 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)
- 1/4 cup toasted sesame seeds (for garnish)
- 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)
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Mango: Peel and dice the mangoes into 1/2-inch cubes. Place in a large bowl.
- Prepare the Cucumber: Peel, seed, and dice the cucumber. Add to the bowl with the mango.
- Prepare the Edamame: Thaw frozen edamame or steam/boil fresh edamame until tender, then shell. Add to the bowl.
- Prepare the Red Onion: Thinly slice the red onion. Soak in cold water for 10 minutes to mellow the flavor if desired. Drain well and add to the bowl.
- Prepare the Herbs: Chop the cilantro and mint finely. Add to the bowl.
- (Optional Bell Pepper): Dice the red bell pepper and add to the bowl.
- Make the Dressing: In a small bowl or jar, whisk together the rice vinegar, lime juice, sesame oil, and soy sauce.
- Add Sweetener: Add honey or maple syrup to the dressing, adjusting to taste.
- Add Aromatics: Grate the ginger and mince the garlic. Add to the dressing.
- Add Red Pepper Flakes (Optional): Add red pepper flakes to the dressing if desired.
- Season: Season the dressing with salt and pepper to taste.
- Whisk Well: Whisk all dressing ingredients until emulsified.
- Pour the Dressing: Pour the dressing over the salad ingredients in the large bowl.
- Toss Gently: Gently toss the salad to coat all ingredients evenly.
- Taste and Adjust: Taste the salad and adjust the seasoning as needed.
- Chill (Optional): Chill the salad in the refrigerator for at least 30 minutes before serving for best flavor.
- Garnish and Serve: Garnish with toasted sesame seeds just before serving. Serve chilled or at room temperature.
Notes
- Protein Boost: Add grilled shrimp, chicken, or tofu.
- Spice it Up: Add a finely chopped jalapeño pepper.
- 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.
- Prep Time: 20 minutes
- Cook Time: 0 minutes