YieldsMakes 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.

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