Learn how to make a vibrant, refreshing mango cucumber salad with a tangy Caribbean inspired herb dressing. This colourful, flavour packed side dish comes together in under 20 minutes and is the perfect addition to any healthy meal.
If you're looking for a salad that is anything but boring, this is it.
Sweet, juicy mango sits alongside crisp cucumber, crunchy bell peppers and tender iceberg lettuce, all brought together with a bold dressing made from olive oil, soy(a) sauce, balsamic vinegar, thyme and garlic pepper.
The result is a salad that is sweet, savoury, tangy and utterly satisfying.
What makes this recipe truly special is the chadon beni also known as culantro or chadon beni, a herb that is beloved across the Caribbean for its deep, aromatic flavour.
It gives this salad a distinctly Caribbean identity that sets it apart from any other mango salad you've ever tried.
This mango cucumber salad works beautifully as a side dish alongside grilled chicken, jerk fish or any of your favourite Caribbean mains.
It is completely gluten free, dairy free and naturally packed with vitamins, antioxidants and goodness.
Whether you're meal prepping for the week or throwing together a quick weeknight dinner, this salad is one you will come back to again and again.
Reasons why you will love this recipe
- Ready in under 15 minutes with no cooking required
- Sweet, savoury and tangy all at once
- Packed with vitamins, antioxidants and fibre
- Gluten free and dairy free
- Distinctly Caribbean thanks to fresh chadon beni
- Beautiful colours that look stunning on the table
- Perfect as a side dish for the whole family
- Works alongside almost any Caribbean main dish
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Ingredients you will need
- Mango - Make sure to use fresh mango, preferably mango that is extremely sweet and ripened to perfection. Do not use frozen mango!"
- Cucumber - Helps to balance that sweetness from the mango and adds an element of crunchiness and coolness. It is also hydrating!
- Iceberg lettuce - This forms the base of the salad, crunchy, light and low in calories without adding any heaviness!
- Bell peppers - Adds a burst of colour, sweetness and a low calories crunch aswell.
- Red onion - Adds a sharp and punchy flavour!
- Chadon beni - A staple herb in Caribbean cooking with bold, aromatic flavours.
- Thyme - Adds a herbaceous earth tone to the dressing.
- Olive oil - Forms as the base of the dressing.
- Soy(a) sauce - This sauce adds a savoury, umami depth to the dressing.
- Balsamic vinegar - Brings a rich and tangy sweetness to the dressing.
- Garlic pepper - A combination of garlic, red bell peppers and black pepper adding gentle heat and savoury warmth.
The steps
- Place the olive oil, balsamic vinegar, soy(a) sauce, garlic pepper and the thyme in a small bowl and then stir to combine then set aside.
- Place the lettuce, cucumbers, bell peppers, mango, red onion and the chadon beni in a large bowl.
- Use tongs or a large spoon to fold all of the salad together.
- Finally drizzle the salad with the dressing and use tongs or a large spoon to fold in the dressing.
Notes and tips
- Use a ripe (must be fresh) but firm mango for the best results. If the mango is too soft it will become mushy when folded into the salad.
- If you don't have garlic pepper simply mix - 1 teaspoon black pepper, 1 teaspoon dried bell peppers and 1 teaspoon garlic granules.
- If you can't find chadon beni, fresh coriander (cilantro) makes a good substitute although the flavour will be milder.
- For a spicier salad, add a finely chopped scotch bonnet or a pinch of chilli flakes to the dressing.
- This salad is best served fresh as the lettuce will wilt over time. If you want to prep ahead, keep the dressing separate and toss everything together just before serving.
- For a strictly gluten free version, swap the soy(a) sauce for coconut aminos or a gluten free tamari.
- This salad pairs beautifully with jerk chicken, grilled fish, brown stew chicken or any of your favourite Caribbean mains.
- You can also add avocado, sweetcorn or black beans to bulk this salad up further and make it more of a main meal.
- You can prepare all the ingredients in advance and store them separately in the fridge. However it is best to dress the salad just before serving to keep the lettuce crisp and fresh.
More salads to try
- Tropical Fruit Salad
- Curry Potato Salad
- Vegan Caribbean Salad
- Jamaican Potato Salad
- Green Fig Salad (Green Banana Salad)
- Chayote Salad (Cho Cho)
- Zucchini Avocado Salad (Vegan, Keto, Low Carb)
**Please comment below and star rate if you have tried my recipes. Support my website by leaving a donation through Buying Me a Coffee. A site to show your appreciation of my hardwork over the years. Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**
Mango and Cucumber Salad
Ingredients
- 1-2 large mangoes peeled and chopped
- ½ large cucumber sliced and halved
- 1 small lettuce roughly chopped
- 2 large bell peppers sliced
- 1 small red onion sliced
- ¼ chadon beni chopped
For the dressing
- 3 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 2 tablespoon soy(a) sauce
- 1 teaspoon garlic pepper
- 1 teaspoon thyme
Instructions
- Place the olive oil, balsamic vinegar, soy(a) sauce, garlic pepper and the thyme in a small bowl and then stir to combine then set aside.
- Place the lettuce, cucumbers, bell peppers, mango, red onion and the chadon beni in a large bowl.
- Use tongs or a large spoon to fold all of the salad together.
- Finally drizzle the salad with the dressing and use tongs or a large spoon to fold in the dressing.
Video
Notes
- Use a ripe (must be fresh) but firm mango for the best results. If the mango is too soft it will become mushy when folded into the salad.
- If you don't have garlic pepper simply mix - 1 teaspoon black pepper, 1 teaspoon dried bell peppers and 1 teaspoon garlic granules.
- If you can't find chadon beni, fresh coriander (cilantro) makes a good substitute although the flavour will be milder.
- For a spicier salad, add a finely chopped scotch bonnet or a pinch of chilli flakes to the dressing.
- This salad is best served fresh as the lettuce will wilt over time. If you want to prep ahead, keep the dressing separate and toss everything together just before serving.
- For a strictly gluten free version, swap the soy(a) sauce for coconut aminos or a gluten free tamari.
- This salad pairs beautifully with jerk chicken, grilled fish, brown stew chicken or any of your favourite Caribbean mains.
- You can also add avocado, sweetcorn or black beans to bulk this salad up further and make it more of a main meal.
- You can prepare all the ingredients in advance and store them separately in the fridge. However it is best to dress the salad just before serving to keep the lettuce crisp and fresh.
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