YIELD: Scant 3 cups; 8 (1/3 cup) servings
2 cups shredded cucumber, well scrubbed or peeled
1/2 teaspoon salt
2 cups unsweetened soy yogurt
1/2 cup finely chopped sweet onion
2 Tablespoons fresh cilantro, parsley, or mint (I use cilantro)
1 teaspoon minced garlic (2 cloves, or to taste)
2 Tablespoons lemon juice
1/4 teaspoon salt (or to taste)
1/4 teaspoon ground cumin
*Place the cucumber in a colander over a bowl or the sink, sprinkle with salt, stir well, then allow to drain for 30 minutes.
*Rinse with cold water.
*Spread the cucumbers into a thin even layer on several sheets of paper towels, cover with additional paper towels, then let stand for 5 minutes, pressing down occasionally to absorb as much of the liquid as possible.
In a small mixing bowl, whisk the dressing ingredients until smooth, then fold in the cucumbers.
Cover and refrigerate.
Per Serving: 177 Calories; 10g Fat (50% calories from fat); 2g Protein; 20g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 383mg Sodium.
Source: Amazing Meals, vol. 1 by LuAnn Bermeo, 2007.