Time 1h Yield 6-8 servings Number Of Ingredients 13 Steps:
Bring a large saucepan of salted water to a boil over high heat. Add the rice and cook, stirring until tender, 25 to 35 minutes (depending on the rice blend). Meanwhile, bring a separate saucepan of salted water to a boil over medium-high heat. Add the quinoa and cook until tender, about 12 minutes. Drain the grains and rinse under cold water until cool; shake off the excess water. Whisk the lime juice and zest, the peanut oil, sugar, 1 teaspoon salt, and pepper to taste in a large bowl. Add the rice mixture, mango, cucumber, jalapeno, scallions, cilantro and peanuts and stir to combine. Season with salt.
Yield 8 servings Number Of Ingredients 9 Steps:
Toss shallot, garlic, chile, lime juice, and salt in a medium bowl. Add mangoes and cucumber and toss again. Cover; let sit at room temperature until shallot and cucumber are softened and juicy and flavors come together, 45-60 minutes. To serve, add cilantro to chow and toss well; season generously with pepper. Do Ahead Chow (without cilantro) can be made 3 hours ahead. Cover and chill.
Time 20m Yield 4 Number Of Ingredients 5 Steps:
Peel the cucumber in wide stripes lengthwise, alternating skinned strips with peel. Slice into 1/4-inch pieces and place into salad bowl. Add mangos, rice vinegar, sesame seeds, and agave nectar to bowl and toss to blend.
Time 15m Number Of Ingredients 6 Steps:
Wash the cucumber well to remove wax or other residues. For a decorative look, peel alternating strips of the peel (see step by step photos below). Slice the cucumber into half-rounds. Cut the mango into slices by first cutting off both rounded “cheeks.” Score flesh of the mango into strips using a sharp paring knife. Use a spoon to scoop the flesh from the skin (see photos below). Cut the mango slices in half so that they are more similar in size to the cucumber slices. Next, prepare the dressing by combining the rice vinegar, sugar, salt and red pepper flakes in a small bowl. Stir until the sugar is completely dissolved. Add the sliced cucumber and mango to a large bowl, then pour the dressing over top. Stir to combine the ingredients and coat the cucumber and mango in dressing. Serve immediately or refrigerate until ready to eat. Stir well before serving each time to redistribute the dressing.
Time 25m Number Of Ingredients 10 Steps:
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.
Time 10m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Combine all ingredients in a medium bowl; toss gently. Let stand 15 minutes before serving.
More about “mango cucumber salad recipes”
Time 35m Yield 3 serving(s) Number Of Ingredients 8 Steps:
In a large bowl, combine the cucumber, chile, lemon and lime juice, brown sugar, coconut, mango, and bell pepper. Toss well. Cover and chill for 20 minutes and serve cold. Just before serving, top with cilantro or spearmint.
