Cucumber Salad with Yogurt-Garlic-Basil Sauce

[Guest guest]

Cucumber Salad with Yogurt-Garlic-Basil Sauce

[veganized]

Serves 6

 

The sauce also makes a good marinade for ... tofu, and it can also be

used as a dipping sauce.

 

Yogurt-Garlic-Basil Sauce

1 1/2 cups nonfat plain vegan yogurt

1 1/2 tablespoons olive oil

1/2 teaspoon honey or liquid sweetener of choice

2 cloves garlic

1/2 teaspoon Anaheim chile, seeded and chopped (or Asian chile sauce)

1/4 cup fresh basil leaves

 

Cucumber Salad

1 1/2 pounds English cucumber (or about 3 small young cucumbers)

1/4 teaspoon salt

2 kiwi fruit, peeled

 

1. Place all of the sauce ingredients in a blender and purée until

smooth. Store in refrigerator.

 

2. Peel and thinly slice cucumbers. Add salt. Cover and refrigerate

for 10 minutes.

 

3. Pour sauce over sliced cucumbers. Mix well.

 

4. When ready to serve, cut kiwi into wedges and stir gently into

cucumber mixture.

 

Per serving: 95 calories, 34% fat calories, 4g fat, 0mg cholesterol,

13g carbs, 3g protein

 

Source: Delicious Living magazine, July 2001, " Mince it! Chop it!

Sauté it! " by Ying Chang Compestine