CUCUMBER MINT SAUCE

Cucumber Mint Sauce image

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.

Provided by Molly O'Neill

Time 5m

Yield One cup

Number Of Ingredients 6

Ingredients

1/4 cup loosely packed fresh mint leaves
1/2 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
1/2 teaspoon salt

Steps:

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.

Nutrition Facts : @context http, Calories 95, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 0 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 666 milligrams, Sugar 12 grams