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Mango and cucumber salad with fresh cilantro and sesame seeds in a grey ceramic bowl with a white rim.

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5 from 1 review

Cucumber Mango Salad

Recipe by Veronika Sykorova

This Cucumber Mango Salad is the perfect light side or addition to grain or rice bowls and it's so easy to make.

  • Total Time10 minutes
  • Yield2-4 1x
  • DietVegan

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

  1. Into a large bowl, add sliced cucumbers, diced mango, and chopped cilantro.
  2. Gently toss and drizzle with rice vinegar and toasted sesame oil. Toss again to mix well.
  3. 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.

  • Prep Time: 10 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian

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Find it online: https://thehealthfulideas.com/cucumber-mango-salad/