Salads · 15 min
Sesame-Ginger Tossed Salad with Edamame, Mango, Cabbage & Almonds
- 15 min
- 2–6 servings
- 682 kcal / serving
A crisp, colorful salad with edamame, mango, cabbage, and avocado tossed with sesame-ginger dressing. The textures and contrasting flavors come together quickly, making it a satisfying weeknight main without fuss.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ⅓ cupalmonds, sliced
- 1avocado
- 1 ½ cupsedamame
- ½English cucumber
- ½mango
- 1 heartromaine hearts
- 80 mlsesame ginger dressing
- ½ (14 oz) bagshredded cabbage (coleslaw mix)
- avocados
- English cucumbers
- mangoes
From the pantry: sesame seeds
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · tongs · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1avocado
- 1 ½ cupsedamame
- ½English cucumber
- ½mango
- 1 heartromaine hearts
- ½ (14 oz) bagshredded cabbage (coleslaw mix)
- avocados
- English cucumbers
- mangoes
Pantry & dry goods
- ⅓ cupalmonds, sliced
Sauces, oils & condiments
- 80 mlsesame ginger dressing
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| almonds, sliced | ⅓ cup | ⅔ cup | 1 cup |
| avocado | 1 | 2 | 3 |
| edamame | 1 ½ cups | 3 cups | 4 ½ cups |
| English cucumber | ½ | 1 | 1 ½ |
| mango | ½ | 1 | 1 ½ |
| romaine hearts | 1 heart | 2 hearts | 3 hearts |
| sesame ginger dressing | 80 ml | 160 ml | 1 cup |
| shredded cabbage (coleslaw mix) | ½ (14 oz) bag | 1 (14 oz) bag | 1 ½ (14 oz) bags |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1. Rinse all produce and dry well.
- 2. Tear or chop the romaine into bite-sized pieces and place in a large bowl.
- 3. Trim the cucumber, cut it into chunks, and add to the bowl with the lettuce.
- 4. Peel the mango and cut the flesh into bite-sized pieces; add to the bowl.
- 5. Rinse the edamame in a colander under warm water to defrost, then add to the bowl.
- 6. Add the shredded cabbage, almonds, and the sesame-ginger dressing; toss until everything is coated.
- 7. Halve and pit the avocado, scoop the flesh with a spoon, and slice into thin half-moons.
- 8. Divide the salad onto serving plates and arrange avocado on top; sprinkle with sesame seeds and serve.
- tips:[
Two tips
- Prep in advance by chopping the lettuce, cucumber, mango, and cabbage; store separately in the fridge and toss with dressing just before serving.
- If you want a different crunch, swap the almonds for another nut from your pantry while keeping the rest of the ingredients the same.
Nutrition per serving
- Calories
- 682 kcal
- Protein
- 24 g
- Carbs
- 49 g
- Fat
- 49 g
- Fiber
- 21 g
- Sodium
- 436 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.