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potato-mango-cucumber-salad recipe

Date: Thu, 17 Aug 95 17:13:33 EST
From: "Margaret Baechler" (mbaechle@wfcsmtp.ie3.lehman.com)

This recipe was published in the New York Times (7/5/95) in an article 
about freshly ground spices.


2 tablespoons cumin seeds
2 tablespoons paprika
1 tablespoon coriander seeds
1 teaspoon cayenne pepper
1 tablespoon powdered ginger
1 tablespoon cinnamon
1 teaspoon powdered mustard
8 red Bliss potatoes about the size of golf balls
2 medium cucumbers
2 firm mangoes (or papayas)
1/2 red bell pepper, seeded
1/4 cup orange juice
2 tablespoons minced ginger
2 tablespoons fresh lemon juice
1/4 cup chopped fresh mint
salt and freshly ground black pepper to taste

1.  Place the cumin, paprika, coriander, cayenne, ginger, cinnamon and 
mustard in a small saut? 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 

2.  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.

3.  Meanwhile, peel the cucumbers, cut them in half lengthwise, and cut the 
halves into half-inch slices.  Peel and pit the mangoes and cut the flesh 
into bite-sized chunks.  Cut the half bell pepper into thin strips.

4.  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.

Yield:  6 servings.  Approximate nutritional analysis per serving:  165 
calories, 2 grams fat, 0 milligrams cholesterol, 15 milligrams sodium 
(before salting), 4 grams protein, 40 grams carbohydrate.

kwvegan vegan