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Get pleasure from this chilly Cucumber Mango Salad with Edamame as a crisp, refreshing, and flavor-packed summer season facet dish or lunch. Vegan and Gluten-Free.
This Mango Cucumber Salad with Edamame is a contemporary, tasty, and cooling deal with for decent summer season days (or each time the craving strikes!). Contemporary mango, cucumbers, jalapeño, edamame, and mint are tossed in a candy and tangy dressing, leaving you with a easy and veggie-packed facet dish with thrilling flavors and loads of crunch.
Desk of Contents
A Refreshing Mango Cucumber Salad
As quickly because the solar begins shining and the climate warms up, I take that as an indication that tasty, easy, and ultra-refreshing dishes must be on the menu. And whereas I technically might eat these Peanut Butter Banana Popsicles for each meal, I’d really feel higher mowing down on a vibrant and crisp salad, like this Thai-inspired Mango and Cucumber Salad.
This tremendous contemporary facet dish screams summer season. It’s made with juicy mangos and crisp cucumbers to maintain you feeling hydrated and refreshed, whereas edamame is a just-as-cooling supply of plant-based protein (17 grams price!).
And the dressing? It’s unbeatable! Made with solely 6 pantry staples, it provides stability and takes each chunk excessive with its zesty, candy, and subtly spicy flavors. One style and also you’ll need this on repeat all summer season lengthy!
Elements for Cucumber and Mango Salad
You solely want 5 contemporary components for the salad and a handful of pantry staples to make the salad dressing.
- Cucumbers: The perfect cucumbers for cucumber salad are Persian cucumbers! They’re smaller than common cucumbers, which makes them tremendous crisp, crunchy, and juicy. However for those who can’t discover them, a seedless English cucumber will work as an alternative.
- Edamame: Shelled edamame (or mukimame, edamame beans served outdoors of their pods) is a unbelievable supply of plant-based protein and fiber within the salad.
- Mango: Go for honey or ataulfo mangoes, as their flesh is much less fibrous. When procuring, select one giant or two medium-sized ripe mangoes that really feel just a little mushy however nonetheless considerably agency to the contact (much like an avocado).
- Jalapeño: The trace of spice is so good on this crisp and refreshing salad!
- Contemporary mint: This takes the contemporary flavors excessive. Contemporary cilantro or flat-leaf parsley ought to work simply as effectively.
- Dressing: All you want is a mix of rice vinegar, lime juice, oil, sugar, salt, and pink pepper flakes to make the tangy and candy dressing.
How you can Make Mango Cucumber Salad with Edamame
- Smash the cucumbers with a rolling pin or one other heavy object. Roughly chop them into bite-sized items, then put aside.
- Whisk the vinegar, lime juice, oil, sugar, salt, and pepper flakes collectively in a small bowl.
- Add the edamame, cucumbers, mango, jalapeño, and mint to a big bowl. Pour the dressing over high and toss to coat. Style and alter the seasonings as wanted.
- Serve the salad instantly or chill it within the fridge for quarter-hour to let the flavors mingle.
Caitlin’s Cooking Ideas
- Double-check the edamame: Some manufacturers of frozen edamame will be thawed and eaten as-is however most should be cooked first. Learn the bundle directions and take a look at to not overcook it as a result of overcooked edamame tends to be mealy and dry.
- Let the salad chill: Let the assembled salad chill within the fridge for 15 to half-hour earlier than serving. This offers the dressing, mangoes, and contemporary veggies time to get to know one another, leaving the salad with unforgettable flavors.
Serving Ideas
This refreshing cucumber and mango salad will be served as a lightweight lunch or a facet dish paired along with your favourite summer season mains, like this Southwestern Black Bean Casserole or these Vegan Sheet Pan Quesadillas.
Or, for those who’d prefer to stretch this chilly salad just a little additional, you’ll be able to serve it over chilly rice noodles or vermicelli noodles with Crispy Tofu, Baked Tempeh, or Cooked Soy Curls for further protein.
Should you’re on the lookout for extra veggie-packed salads to get pleasure from this summer season, you’ll additionally love this Mango Chickpea Salad, this Uncooked Carrot Salad, and this Tomato Cucumber Basil Salad!
How you can Retailer Mango Cucumber Salad
When saved in an hermetic container within the fridge, the leftover edamame salad will keep contemporary and flavorful for as much as 5 days. I don’t advocate freezing this salad.
Substitutions and Variations
- Mango Substitute: You need to use diced pineapple or peaches for those who can’t discover contemporary mangoes.
- Add Extra Veggies: Toss diced pink onion, corn kernels, halved cherry tomatoes, avocado chunks, diced pink bell pepper, or grated carrots into the salad for further shade, taste, and vitamin.
- Milder Warmth Choice: Give the dressing a milder warmth by lowering or omitting the chili flakes. For the salad, both scrape the veins and seeds out of the jalapeño first or omit it from the recipe.
- Add a Protein Increase: Stir in a can of drained and rinsed black beans, this Simple Crispy Tofu, or this Simple Baked Tempeh to make the salad further filling and hearty.
Recipe FAQs
Salting the sliced cucumbers, like on this Smashed Cucumber Salad, can assist drain the surplus water and make your salad much less watery. Nonetheless, it isn’t a vital step on this recipe.
Smashing the cucumbers breaks down their cell partitions, barely adjustments their flavors, and adjustments the feel in one of the simplest ways. You simply can’t get that with common sliced cucumbers!
Certain, an equal quantity of frozen mango items must be advantageous. Simply thaw the items first and pat them dry with a paper towel earlier than including them to the salad.
Get pleasure from! Should you make this recipe and determine to share it on Fb or Instagram, don’t neglect to tag me @FromMyBowl + #FromMyBowl! I might additionally like it for those who might depart a remark under with a recipe ranking! Thanks for the assist 😊
For the Salad:
- 8 ounces shelled edamame or murakami cooked*
- 3 Persian cucumbers or 1 giant seedless cucumber
- 1 giant mango* diced
- 1 jalapeño cored and diced finely
- 2 tablespoons chopped contemporary mint non-compulsory
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Prep: Test the directions in your frozen edamame, some manufacturers will be eaten as-is, however most should be cooked first. Cook dinner the edamame in line with bundle directions; rinse with chilly water till it cools to room temperature and put aside.
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Smash the Cucumbers: Trim the ends off of every cucumber and lower in half lengthwise. Place every cucumber lower facet down on the chopping board, then use a rolling pin or different heavy object to smash the cucumbers. Roughly chop the cucumbers into bite-sized items, then put aside. (Notice: Smashing the cucumbers barely adjustments their flavors and offers a pleasant textural variation, however you too can merely slice them for those who’d desire)
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Make the Dressing: Add the vinegar, lime juice, oil, sugar, salt, and pepper flakes to a small bowl. Whisk collectively till the sugar has dissolved and the dressing is emulsified. Put aside.
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Mix: Add the edamame, cucumbers, mango, jalapeño, and mint to a mixing bowl. Pour the dressing over the greens and toss effectively to mix. Regulate any seasonings to style, if vital.
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Serve: Serve instantly, or place the salad within the fridge for quarter-hour to relax and let the flavors mingle. Retailer any leftovers within the fridge in an hermetic container for as much as 5 days.
- Mango: I like to recommend utilizing honey or ataulfo mangoes for this recipe as they’ve a much less fibrous flesh. I used one giant mango, but when your mango is on the smaller facet I might advocate utilizing two.
- Delicate Warmth: Make the dressing with out the chili flakes. Most jalapeños usually are not spicy when you take away the seeds, however you too can omit the jalapeño if you’re very delicate to spice.
Energy: 300kcalCarbohydrates: 39gProtein: 12gFats: 11gSaturated Fats: 1gPolyunsaturated Fats: 1gMonounsaturated Fats: 5gSodium: 304mgPotassium: 865mgFiber: 7gSugar: 23gVitamin A: 1644IUVitamin C: 50mgCalcium: 134mgIron: 4mg
