Mango Cucumber Salad
Ingredients
- Salad
- 2 large ripe mangoes peeled and diced
- 1 large English cucumber halved and thinly sliced
- ½ red onion very thinly sliced
- 1 red chili or jalapeño thinly sliced
- ¼ cup fresh mint leaves roughly torn
- ¼ cup fresh cilantro roughly chopped
- Optional: ½ cup cherry tomatoes halved
- Dressing
- 3 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 tablespoon fish sauce or soy sauce
- 1 teaspoon honey or agave
- 1 teaspoon sesame oil
- ½ teaspoon freshly grated ginger
- Salt to taste
- Serving
- Toasted sesame seeds
- Optional: crushed roasted peanuts or cashews
- Optional: extra chili slices or chili flakes
Instructions
- Whisk all dressing ingredients together. Taste and adjust until sharp, sweet, and bold.
- Soak sliced red onion in cold water for 5 minutes. Drain and pat dry.
- Dice the mango and slice the cucumber on the diagonal into thin pieces.
- Add mango, cucumber, red onion, and chili to a large bowl.
- Pour dressing over the salad and toss gently to coat without mashing the mango.
- Add mint and cilantro. Toss once more very gently.
- Taste and adjust seasoning with salt and extra lime juice.
- Serve immediately on a wide platter topped with sesame seeds and crushed nuts.
Notes
- Use ripe but firm mango — overripe mango turns mushy and makes the salad watery
- Soak red onion in cold water for 5 minutes to remove the harsh raw bite
- Dress the salad at the last moment — it releases water quickly once dressed
- Keep dressing separate if preparing ahead, and toss only just before serving
- Add herbs at the very end to keep them fresh and vibrant
- Taste and balance the dressing before it goes on — every lime and mango is different
- Swap fish sauce for soy sauce or tamari to make it fully vegan
- Store dressed leftovers for up to 24 hours in the fridge
- Store undressed ingredients separately for up to 3 days
- Serve on a wide flat platter to show off the colors