Mango Cucumber Salad with Edamame

Enjoy this cold Cucumber Mango Salad with Edamame as a crisp, refreshing, and flavor-packed summer side dish or lunch. Vegan and Gluten-Free.

Course Salad

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method Stovetop

Prep Time 20

Total Time 20

Servings servings

Calories 300kcal

Author Caitlin Shoemaker

Prep: Check the instructions on your frozen edamame, some brands can be eaten as-is, but most need to be cooked first. Cook the edamame according to package instructions; rinse with cold water until it cools to room temperature and set aside.
Smash the Cucumbers: Trim the ends off of each cucumber and cut in half lengthwise. Place each cucumber cut side down on the cutting board, then use a rolling pin or other heavy object to smash the cucumbers. Roughly chop the cucumbers into bite-sized pieces, then set aside. (Note: Smashing the cucumbers slightly changes their flavors and provides a nice textural variation, but you can also simply slice them if you’d prefer)
Make the Dressing: Add the vinegar, lime juice, oil, sugar, salt, and pepper flakes to a small bowl. Whisk together until the sugar has dissolved and the dressing is emulsified. Set aside.
Combine: Add the edamame, cucumbers, mango, jalapeño, and mint to a mixing bowl. Pour the dressing over the vegetables and toss well to combine. Adjust any seasonings to taste, if necessary.
Serve: Serve immediately, or place the salad in the fridge for 15 minutes to chill and let the flavors mingle. Store any leftovers in the refrigerator in an airtight container for up to 5 days.

Mango: I recommend using honey or ataulfo mangoes for this recipe as they have a less fibrous flesh. I used one large mango, but if your mango is on the smaller side I would recommend using two.
Mild Heat: Make the dressing without the chili flakes. Most jalapeños are not spicy once you remove the seeds, but you can also omit the jalapeño if you are very sensitive to spice.