Description
This Cucumber Mango Salad is the perfect light side or addition to grain or rice bowls and it's so easy to make.
Ingredients
Scale
- 4 Persian cucumbers, thinly sliced
- 1-2 mangos (I used 2 ataulfo mangos), peeled and diced
- A large handful of fresh cilantro stems removed, roughly chopped
- 2 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tbsp toasted sesame seeds (optional, see notes)
Instructions
- Into a large bowl, add sliced cucumbers, diced mango, and chopped cilantro.
- Gently toss and drizzle with rice vinegar and toasted sesame oil. Toss again to mix well.
- Serve garnished with toasted sesame seeds if desired.
Notes
Toasted sesame seeds: Heat a large pan over medium-high heat. Add sesame seeds and toast on medium heat for a few minutes until fragrant and lightly toasted. Be careful not to burn them. Remove from heat and set aside until ready to serve.
Storing: Store any leftover salad in an airtight container in the refrigerator for 2-3 days.
