Mango-Cucumber Salad

Yields Makes 6 servings
AuthorRoxanne Chan, Albany, CA,
This salad has a fresh crunch and spicy kick. Try it on its own as a first course, or serve with grilled chicken or fish. Prep Time: 20 minutes.

Ingredients

 1 tablespoon seasoned rice wine vinegar
 1 garlic clove, minced
 1 teaspoon Thai green curry paste
 1 English (seedless) cucumber, peeled and chopped
 1 small mango, chopped
 3/4 cup chopped red radish
 1/4 cup chopped sweet onion
 1 tablespoon chopped fresh basil
 1 tablespoon chopped fresh mint
 1/2 teaspoon black sesame seeds
Nutrition Facts

Servings 0

Amount Per Serving
Calories 34Calories from Fat 5
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 69mg3%
Total Carbohydrate 7.7g3%
Dietary Fiber 1.4g6%
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

In a small bowl, mix vinegar, garlic, and curry paste. Put cucumber, mango, radish, onion, basil, and mint in a medium bowl, then toss with vinegar mixture to coat. Garnish with black sesame seeds.

Step 2
2

Note: Nutritional analysis is per serving.

Ingredients

 1 tablespoon seasoned rice wine vinegar
 1 garlic clove, minced
 1 teaspoon Thai green curry paste
 1 English (seedless) cucumber, peeled and chopped
 1 small mango, chopped
 3/4 cup chopped red radish
 1/4 cup chopped sweet onion
 1 tablespoon chopped fresh basil
 1 tablespoon chopped fresh mint
 1/2 teaspoon black sesame seeds

Directions

Step 1
1

In a small bowl, mix vinegar, garlic, and curry paste. Put cucumber, mango, radish, onion, basil, and mint in a medium bowl, then toss with vinegar mixture to coat. Garnish with black sesame seeds.

Step 2
2

Note: Nutritional analysis is per serving.

Mango-Cucumber Salad
IngredientsDirections

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