Options

Format:
Include:
PRINT
See more
Cucumber Raita

Cucumber Raita

Pressing the shredded cucumber removes excess water so the sauce isn't diluted.

This recipe goes with Lamb Shanks Hestia with Cucumber Raita

Cooking Light AUGUST 2002

  • Yield: 10 servings (serving size: 2 tablespoons)

Ingredients

  • 3/4 cup shredded peeled cucumber
  • 1 cup plain low-fat yogurt
  • 1 tablespoon chopped fresh mint
  • 1/8 teaspoon salt
  • 1/8 teaspoon white pepper

Preparation

Place cucumber in a colander, pressing until barely moist. Combine cucumber, yogurt, and remaining ingredients. Cover and chill.

Nutritional Information

Amount per serving
  • Calories: 19
  • Calories from fat: 19%
  • Fat: 0.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.5g
  • Carbohydrate: 2.4g
  • Fiber: 0.2g
  • Cholesterol: 1mg
  • Iron: 0.1mg
  • Sodium: 47mg
  • Calcium: 49mg
advertisement

Go to full version of

Cucumber Raita recipe

advertisement