Summer

Balanced Senses Cucumber and Mango Salad

June 11, 2010
Author Notes

Sweet, sour, salty, spicy, bitter and umami elements come together in this refreshing Asian-inspired salad that will please both your guests and your full sense of taste. You may also use cantaloupe or other fresh, sweet melon in place of or in addition to the mango. —eatenfresh

  • Serves 4
Ingredients
  • For the dressing
  • juice of 1 lime
  • 1 tablespoon rice vinegar or white vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon canola or other light-flavored oil
  • 2 teaspoons honey
  • 2 teaspoons fresh ginger, peeled and grated
  • 1/2 jalapeno or other hot red or green pepper, stemmed, seeded, and finely chopped
  • For the salad
  • 2 cucumbers, partially peeled and sliced into 1/4" rounds (peel the cucumbers lengthwise, skipping a finger's width section of green skin every other pass of the peeler as you move around the cucumber)
  • 1 large, ripe mango, cut into 1/2" cubes
  • 2 green onions, white and green parts sliced into thin rounds
  • 1 tablespoon toasted sesame seeds (optional for garnish)
  • 1 tablespoon chopped fresh cilantro (optional for garnish)
In This Recipe
Directions
  1. Whisk together all dressing ingredients.
  2. Pour dressing over cucumbers, mango, and green onions in a large bowl.
  3. Toss together and let stand in refrigerator for 10-15 minutes.
  4. Garnish with toasted sesame seeds and/or chopped cilantro and serve immediately.
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