Mango Radicchio Edamame Rainbow Salad (oil-free)
Beautiful and refreshing, this salad boasts a perfect balance of sweet, bitter, nutty and tart. Crisp assertive radicchio pairs exceptionally well with ripe juicy mangos. Shelled edamame beans add a protein-packed pop of green, while a light citrusy oil-free peanut dressing synthesizes the vibrant mix of textures and flavors.
Equipment
- Large Mixing Bowl
- whisk, large wooden spoon or silicon spatula (for mixing the dressing)
- large wooden, salad tongs or large silicon spatula (for tossing the salad)
Ingredients
Dressing
- 2 Tbsp creamy peanut butter
- 2 Tbsp rice vinegar (or sub with apple cider vinegar or white wine vinegar)
- 2 Tbsp fresh squeezed lemon juice (lime juice is also fine)
- 1 Tbsp coconut aminos or soy sauce (tamari or liquid aminos are also fine)
- ¼ tsp garlic powder
- ¼ tsp black pepper
All Other Ingredients
- 2½ to 3 cups ripe mango, peeled and cubed to ¾ inch pieces (I use a 16 oz bag of thawed frozen mango, cutting pieces into smaller cubes)
- 1¼ cup frozen shelled edamame,* thawed
- 2 cups radicchio, chopped (or sub with purple cabbage or another purple leafy vegetable)
- 1 medium/ large red bell pepper, finely chopped (about 1 cup)
- 1 cup chopped cucumber, about 5 oz (peeled or unpeeled,** up to you)
- ½ cup finely chopped green onions
- 2 to 3 Tbsp sesame seeds (or sub with chopped peanuts)
Instructions
Make the Dressing
- Place all the ingredients for the dressing in a large mixing bowl.
- Using a silicone spatula, whisk or large wooden spoon, mix all the dressing ingredients until the peanut butter is completely broken up and the dressing is smooth or mostly smooth.
Create the Salad
- Add all other ingredients to the dressing in the bowl. Using a large wooden spoon or silicon cake spatula, toss ingredients until all components are evenly distributed and coated with dressing.
Serve or Store
- This salad can be served immediately or stored in the fridge in a sealed container for up to 24 hours. If it's stored a few days longer, it won't go bad but the radicchio may wilt.
If you're using purple cabbage instead of radicchio, the salad can be stored in the fridge for longer.
Notes
*Frozen edamame has already been blanched so it does not require further cooking. If you are using fresh raw edamame beans, you should steam or blanch them first.
**I like using English or Persian cucumbers because of the thin skin and small small seeds. When I use large thick skinned cucumbers I prefer to peel them and sometimes take out the seeds.
Tried this recipe? Let me know how it was!