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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 minutes
Total Time 20 minutes
Servings 2 servings
Calories 300kcal
Author Caitlin Shoemaker


For the Salad:

  • 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

For the Dressing:


  • 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.


Calories: 300kcal | Carbohydrates: 39g | Protein: 12g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 304mg | Potassium: 865mg | Fiber: 7g | Sugar: 23g | Vitamin A: 1644IU | Vitamin C: 50mg | Calcium: 134mg | Iron: 4mg