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| Cucumber Salad with Yogurt-Garlic-Basil Sauce July, 2001 Serves 6 / 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. YOGURT-GARLIC-BASIL SAUCE 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 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 fruit into wedges and stir gently into cucumber mixture. Calories 95,Fat 4,Perfat 34,Cholesterol 1,Carbo 13,Protein 3,Fiber ,Sodium |