Dinner

Cold Edamame & Mango Salad

Bysarra July 10, 2025

Short Description

A vibrant, refreshing salad that pairs tender edamame with sweet, juicy mango, crisp vegetables, and a zesty sesame-lime dressing—perfect for warm days or light lunches.

Why You’ll Love This Recipe

Balanced flavors. Sweet mango and tangy lime complement nutty edamame.
Nutrient-dense. Rich in plant protein, fiber, and vitamins.
Quick preparation. Ready in under 20 minutes with no cooking required.
Versatile. Works as a side dish, light entrée, or meal-prep staple.
Diet-friendly. Naturally gluten-free and easily made vegan.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Shelled edamame, thawed if frozen
Ripe mango, diced
Red bell pepper, finely chopped
Cucumber, diced
Red onion, minced
Fresh cilantro leaves, chopped
Lime juice
Rice vinegar
Toasted sesame oil
Honey or agave syrup
Salt and freshly ground black pepper
Toasted sesame seeds, for garnish

Directions

Prepare produce. Dice the mango, bell pepper, cucumber, and onion; chop the cilantro.
Whisk dressing. In a small bowl, combine lime juice, rice vinegar, sesame oil, honey (or agave), salt, and pepper until smooth.
Combine salad. In a large bowl, gently toss edamame, mango, bell pepper, cucumber, onion, and cilantro.
Dress. Pour the dressing over the salad and toss again to coat evenly.
Garnish & serve. Sprinkle with toasted sesame seeds and serve chilled or at room temperature.

Servings and Timing

Yield	Prep Time	Cook Time	Total Time
4 side-dish servings (or 2 mains)	15 minutes	—	15 minutes

Variations

Add grains. Stir in one cup of cooked quinoa for a heartier bowl.
Spice it up. Mix in minced jalapeño or a pinch of red-pepper flakes.
Tropical twist. Swap cilantro for fresh mint and add pineapple chunks.
Creamy version. Dice half an avocado and fold in just before serving.
Citrus swap. Use orange juice in place of lime for a milder tang.

Storage/Reheating

Refrigeration. Store in an airtight container for up to 3 days.
Separation. If liquid pools at the bottom, simply drain or stir before serving.
Not freezable. Freezing alters mango texture; enjoy fresh.
No reheating needed. This salad is intended to be served cold.

FAQs

How do I thaw frozen edamame quickly?

Rinse the frozen beans under cold running water for 2–3 minutes, then drain well.

Can I use canned mango?

Fresh mango is best for texture, but well-drained canned mango works in a pinch.

Is this salad vegan?

Yes—simply replace honey with agave or maple syrup.

What protein can I add for a complete meal?

Grilled shrimp, diced tofu, or shredded rotisserie chicken pair well.

Can I make the dressing ahead of time?

Absolutely. Prepare it up to 5 days in advance and refrigerate in a sealed jar.

Will the mango brown?

Mango flesh does not oxidize significantly; the lime juice also helps preserve its color.

How can I reduce the sugar content?

Omit the honey and rely solely on the natural sweetness of the mango.

Are there nut-free variations?

The recipe is already nut-free; just ensure sesame oil and seeds are safe for your needs.

Can I substitute lemon for lime?

Yes, though the flavor will be slightly sharper; adjust sweetness to taste.

What if I dislike cilantro?

Replace it with fresh parsley, basil, or leave herbs out entirely.

Conclusion

Cold Edamame & Mango Salad delivers an effortless blend of bright flavors, nourishing ingredients, and flexible preparation. Whether served as a quick side or a light main, it offers a refreshing escape from ordinary salads—ready in minutes and sure to become a warm-weather favorite.

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