Cucumber-Mango Salad

The blend of sweet, fiery, and smoky qualities common to Ethiopian fare is exemplified in this simple salad. Since red jalapeños are sometimes hard to find, you can always double up on the milder green variety.


6 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 95
Caloriesfromfat 32 %
Fat 3.4 g
Satfat 0.5 g
Monofat 1.5 g
Polyfat 1.1 g
Protein 2.8 g
Carbohydrate 15.9 g
Fiber 2.9 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 204 mg
Calcium 31 mg


2 cups thinly sliced peeled English cucumber (about 1)
1 1/2 cups finely chopped red onion
1/2 teaspoon salt
1 garlic clove, minced
1 teaspoon peanut oil
2 cups chopped seeded tomato (about 1 pound)
3 tablespoons chopped unsalted, dry-roasted peanuts
1 tablespoon finely chopped seeded red jalapeño pepper (about 1)
1 tablespoon finely chopped seeded green jalapeño pepper (about 1)
1/4 teaspoon coriander seeds, crushed
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
Dash of ground cinnamon
Dash of ground cloves
1 3/4 cups diced peeled ripe mango (about 1)
1 tablespoon chopped fresh cilantro
3 tablespoons fresh lime juice


1. Combine first 4 ingredients in a colander; toss gently to coat. Let stand at least 20 minutes.

2. Heat oil in a large skillet over medium-high heat. Add tomato and next 8 ingredients (through ground cloves) to pan; sauté 5 minutes or until tomato is tender. Remove from heat; cool to room temperature (about 20 minutes).

3. Combine drained cucumber mixture, tomato mixture, mango, cilantro, and lime juice in a medium bowl; toss gently to combine.