Growing up in China, I loved cucumber salad. It is one of the few vegetables that the Chinese eat raw. Through the years I have tried many versions of cucumber salad. This is one of my favorites. The sauce also makes a good marinade for fish or tofu, and it can also be used as a dipping sauce.
Recipe Ingredient Details:
1-1/2 cups nonfat plain yogurt
1-1/2 tablespoons olive oil
1/2 tablespoon honey
2 cloves garlic
1/2 teaspoon Anaheim chile, seeded and chopped (or Asian chile sauce)
1/4 cup fresh basil leaves
1 1/2 pounds English cucumber (or about 3 small young cucumbers)
1/4 teaspoon salt
2 kiwi fruit, peeled
Place all of the sauce ingredients in a blender and purée until smooth. Store in refrigerator.
Peel and thinly slice cucumbers. Add salt. Cover and refrigerate for 10 minutes.
our sauce over sliced cucumbers. Mix well.
When ready to serve, cut kiwi fruit into wedges and stir gently into cucumber mixture.
Recipe Additional Notes:
PER SERVING: Calories 95,Fat 4,Perfat 34,Cholesterol 1,Carbo 13,Protein 3,Fiber ,Sodium
Sun, 2001-07-01 12:14