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Mango Edamame Salad with a Miso Ginger Dressing

Miranda | The Herby Eater
A colorful, protein-rich salad featuring mango, edamame, crunchy vegetables, fresh herbs, and a homemade miso-ginger dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Lunch, Salad, Side Dish
Cuisine Asian-Inspired
Servings 4

Equipment

  • Cutting board & sharp knife
  • Medium mixing bowl
  • Small whisking bowl or jar with lid
  • Measuring spoons & cups

Ingredients
  

For the Salad:

  • 1-1 ½ cups shelled edamame cooked and cooled
  • 1 large ripe mango diced
  • 2 small pink radishes thinly diced
  • ½ cucumber halved lengthwise and thinly sliced
  • 2 scallions thinly sliced
  • ¼ cup fresh cilantro chopped
  • 1 tablespoon sesame seeds white or black, or a mix
  • Juice of ½ lime

For the Miso Ginger Dressing:

  • 1 tablespoon fresh ginger finely grated
  • 2 tablespoons white miso paste
  • 2-3 tablespoons fresh lime juice
  • 1 tablespoon honey or maple syrup/agave for vegan
  • ¼ teaspoon salt adjust to taste
  • 4 tablespoons extra virgin olive oil

Instructions
 

  • In a medium bowl, combine the edamame, diced mango, radishes, cucumber, scallions, and cilantro. Toss gently to distribute the ingredients.
  • In a small bowl or jar, whisk together the grated ginger, miso paste, lime juice, honey, and salt. Slowly drizzle in the olive oil while whisking until the dressing is smooth and emulsified.
  • Pour the dressing over the salad ingredients. Toss gently to coat everything evenly.
  • Sprinkle sesame seeds over the top and squeeze fresh lime juice across the salad.
  • Enjoy immediately for the freshest flavor, or chill for 15–20 minutes to let the flavors meld.

Video

@herbyeater

🫣 I said it. I truly believe that you can have a fixed budget and still eat really well. Especially as a plant based person, there are sooo many great protein sources that are also cheap- edamame being one of them. Fast food, to me, is just overpriced for its low quality and low nutritional value, making it as an option in my brain ultimately like a dessert— Something to have on occasion rather than incorporating it into your daily life. (Yes, I am also team you don’t need a dessert after every meal or even every day 😅- go eat a piece of fruit if you want something sweet). And if you disagree, you disagree. The best part about life is that you get to live yours your way and I get to live mine my way. 😉 and I like my way a whole lot. #labordayweekend #foodietiktok #healthyandhappy #veganrecipes #plantprotein

♬ I Don't Wanna Stop - The Bamboos

Notes

Make it vegan by swapping honey with maple syrup or agave.
This salad keeps well in the fridge for up to 3 days—just store the dressing separately if you want to keep the veggies crisp. For longer storage, leave out cucumber until day of enjoyment.
Ideas for add ons:
-To bulk it up, add avocado, diced same size as cucumber + mango.
-For extra crunch, add roasted cashews, almonds, or crispy wonton strips.
-For extra heat, add thinly sliced red chili or a pinch of red pepper flakes to the dressing.
Keyword Dairy-Free, Gluten Free, Herby, Lunch, No Refined Sugar, Plant Based, Refined Sugar Free, Salad, Side Dish, Vegan, Vegetarian