Cucumber Mint Sauce

This sauce makes a tart contrast to the soy and chili sauce that is often served with Thai shrimp cakes. It also makes a wonderful foil for spicy salmon cakes.

Ingredients

• ¼ cup loosely packed fresh mint leaves
• ½ jalapeno pepper, stemmed, seeded and coarsely chopped
• 1 cucumber, peeled, seeded and coarsely chopped
• 8 ounces nonfat plain yogurt
• 1 scallion (green part only), thinly sliced
• ½ teaspoon salt

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    22 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 1 gram protein; 0 milligrams cholesterol; 168 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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One cup

Preparation

1. Place mint and jalapeno pepper in a food processor. Process until chopped. Add cucumber and process until finely chopped. Transfer mixture to a bowl. Stir in remaining ingredients. Refrigerate until cold.

5 minutes