Mango-Cucumber Salad

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.

Yield:

Makes 6 servings

Recipe from

Nutritional Information

Calories 34
Caloriesfromfat 5 %
Protein 1.1 g
Fat 0.2 g
Satfat 0.0 g
Carbohydrate 7.7 g
Fiber 1.4 g
Sodium 69 mg
Cholesterol 0.0 mg

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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

Roxanne Chan, Albany, CA,

May 2007