Hearty edamame, crunchy cucumber and ripe mango make this colorful salad both fresh and filling. The dressing of rice vinegar, soy sauce, sesame oil and lime balances tartness, saltiness and fruity freshness.
This salad is all about the contrast between hearty edamame, juicy mango and refreshing cucumber. Cutting the ingredients into small, roughly equal-sized cubes gives every bite a mix of textures and makes the salad easy to serve. Choose a mango that’s ripe but still feels firm; a very soft fruit will quickly turn mushy when mixed. Regular cucumber works just fine. If it’s very watery, remove the seeds to keep the dressing from becoming diluted.
Frozen edamame is practical here: the beans are already shelled and available year-round. Cook them according to the package directions, usually for a few minutes in plenty of boiling water. They should be cooked through but still have a little bite. After draining, briefly rinse them under cold water to stop the cooking, then drain well. Warm beans will soften the cucumber and heat the mango, so let them cool before mixing the salad.
The dressing uses four distinctive ingredients, each with a different role. Rice vinegar adds a mild, rounded acidity; lime juice makes it brighter and more aromatic. Soy sauce brings saltiness and savoriness, while sesame oil adds a toasted, nutty note. Mix the dressing first and taste it: soy sauces vary in saltiness, and a juicy, sweet mango may call for a little more lime. It’s best not to automatically add extra salt. Add the toasted sesame seeds at the very end to preserve their light crunch.
For an even distribution, finely slice the green onions and mix them with the cooled edamame, cucumber and mango. Gently fold in the dressing; stirring too vigorously can bruise the mango. Toast the sesame seeds in a dry skillet over medium heat, shaking the pan regularly. Remove them from the pan as soon as they smell fragrant and turn lightly golden, as they can burn quickly.
Serve the salad as a side dish with grilled fish or tofu, or set it out with a meal that includes rice. You can prepare some of it ahead: cook and cool the edamame, and make the dressing in advance. It’s best to cut the cucumber and mango shortly before serving, or store all the components separately in the refrigerator. Once mixed, the salad is best enjoyed the same day; the cucumber and mango release moisture over time, and the sesame seeds lose their crunch.
Cook the edamame according to the package directions, usually for 3–4 minutes in plenty of boiling water. Drain, briefly rinse under cold water, then drain well and let cool.
Meanwhile, toast the sesame seeds in a dry skillet over medium heat. Shake the pan regularly and remove the seeds from the heat as soon as they turn lightly golden and smell fragrant. Let cool.
Whisk the rice vinegar, soy sauce, sesame oil and lime juice together in a small bowl.
Cut the cucumber and mango into small cubes. Finely slice the green onions.
Put the cooled edamame, cucumber, mango and green onions in a large bowl. Add the dressing and gently toss to combine.
Sprinkle with the toasted sesame seeds just before serving.
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