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Potato-Cucumber Salad with Mango
Ingredients
DirectionsPlace the cumin, paprika, coriander, cayenne, ginger, cinnamon and mustard in a small sauté pan, and heat over medium heat until the first tiny wisp of smoke appears, about 3-4 minutes. Allow to cool to room temperature, then grind in a coffee grinder or with mortar and pestle. Set aside. Cook the potatoes in boiling water to cover until they are easily pierced by a fork but still offer some resistance, about 8 minutes. Drain, allow to cool to room temperature and cut in thirds. Meanwhile, peel the cucumbers, cut them in half lengthwise, Peel and pit the mangoes and cut the flesh into bite-sized chunks. Cut the half bell pepper into thin strips. In a large bowl, combine the potatoes, cucumbers, mangoes and bell pepper. Add the orange juice, ginger, lemon juice, mint and 1 tablespoon of the spice mixture. Place remaining spice mixture in a tightly covered container and store in a cool, dark place for use in other dishes. Toss well, season to taste with salt and pepper, toss again, and serve. Rate this Recipe
Review this RecipeNote: You must be a member to submit a review. Please Sign in or Sign Up. Member ReviewAl And Tipper Gore's Chinese Chicken with Walnuts This recipe calls for a "Chinese" chicken which I don't have. I do have a chicken from Albania and one from Mexico (but I don't think it is legal). Would it increase global warming if I was to fly one in from mainland China? |
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