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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 34
  • Calories from fat: 5%
  • Protein: 1.1g
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Carbohydrate: 7.7g
  • Fiber: 1.4g
  • Sodium: 69mg
  • Cholesterol: 0.0mg


  • 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


  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.
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