Mango-Cucumber Salad

Recipe

Mango-Cucumber Salad

SERVES 6
TIME 20 minutes

Ingredients:

1 tbsp. seasoned rice wine vinegar
1 garlic clove, minced
1 tsp. 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 tbsp. each chopped fresh basil and mint
1/2 tsp. black sesame seeds

Directions:

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.

PER SERVING 34 Cal., 5% (2 Cal.) from fat; 1.1 g protein; 0.2 g fat (0 g sat.); 7.7 g carbo (1.4 g fiber); 69 mg sodium; 0 mg chol.

Serve With Errazuriz "Wild Ferment" Chardonnay 2008 (Chile)

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