Dairy-Free Spicy Cucumber Sauce

Since I’m constantly experimenting in the kitchen, my family is forced to be my guinea pigs.

I have no problem figuring out if my brother likes something cause he’s not one to hide his opinions. My mom, however, is harder to figure out as I always think she’s trying to spare my feelings. Really though, it annoys me cause I want to make sure my recipes taste good to other people before posting.

When I first served this over rice, my mom had her usual response and said “this is a keeper!”

But I don’t know… I just thought she was on auto record.

Since I didn’t feel like carrying home a huge bowl of sauce, I left it at my mom’s house. A few days later though, I saw her and she told me excitingly that she had thought of a bunch of ideas for the sauce: mixing it with tuna fish, putting it in a sandwich, putting it on top of crackers, serving it over pasta, eating it with a spoon… So I guess she did like it. I actually like the idea of mixing it with tuna, so I think I’m going to try that next time!

Spicy Cucumber Sauce 

Ingredients: 

2 large cucumbers

1 onion, chopped

3 garlic cloves

1 cup canned coconut milk

3 tbsp soy sauce

2 tbsp wasabi

1 tbsp curry powder

2 tsp parsley

1/2 tsp paprika

1 tsp red pepper flakes

pepper, to taste

Directions: 

Blend all ingredients in a food processor. For a stronger flavor, chill for at least 2 hours.

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