Prep Time: 5 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 servings
Calories: 90kcal
Mixed with flavorful Asian dressing, this light and refreshing cucumber mango salad is the perfect side for grilled meats and roasted salmon.
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For dressing:
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 teaspoons toasted sesame oil
- 2 teaspoons sesame seeds
- ½ teaspoon black pepper
- chili oil to taste optional
For salad:
- 1 English cucumber Note 1
- 1 mango Note 2
- ¼ cup loosely-packed fresh cilantro chopped
To make the dressing, whisk together all the dressing ingredients in a small bowl.
Cut cucumber and mango into cubes. (TIP: Check out my easy method of cutting mango into cubes in the post above.)
Transfer into a medium bowl along with cilantro. Pour the dressing and toss to combine.
Refrigerate the salad for 20 minutes before serving to let the flavors meld together. But don't mix the salad more than half an hour before serving, or it'll become soggy and sad.
Note 1: I prefer English cucumbers, or seedless cucumbers, because they're sweeter and have thin skin.
Note 2: You can use any kind of mango for this recipe. I often use tart and sweet Tommy Atkins variety, which is the most common mango variety in the U.S. Ataulfo, aka Champagne mangoes, also work great!
Servings: 1 serving
Calories: 90kcal
Carbohydrates: 16g
Protein: 2g
Fat: 3g
Sugar: 13g
Sodium: 506mg