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Mango-Cucumber Salad

Yield Makes 6 servings
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 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

How to Make It

  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.

  2. Note: Nutritional analysis is per serving.