This is a great way to use fresh summer cucs. I made my own yogurt with 2% milk, so it's not quite as lean as the recipe. I also put about 1/2 t minced garlic and used chives instead of the red onion. And I probably doubled the cucs and tomatoes. Very good on a bed of buttery lettuce.
Cucumber Raita Sauce
Raita (RI-tah) is a popular salad in India.
Yield: 2 3/4 cups (serving size: 1/4 cup)
Recipe from
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Nutritional Information
Amount per serving
- Calories: 32
- Calories from fat: 6%
- Fat: 0.2g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.0g
- Protein: 2.7g
- Carbohydrate: 5g
- Fiber: 0.4g
- Cholesterol: 1mg
- Iron: 0.3mg
- Sodium: 140mg
- Calcium: 88mg
Ingredients
- 1 (16-ounce) carton plain fat-free yogurt
- 1 cup chopped seeded peeled cucumber
- 1 cup chopped seeded tomato
- 1/2 cup minced red onion
- 1/4 cup chopped fresh mint
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
Preparation
- Spoon yogurt onto several layers of paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 10 minutes. Scrape into a bowl using a spatula; stir in remaining ingredients. Cover and chill 2 hours; stir before serving.
Cucumber Raita Sauce Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: No-Cook
- CUISINE: Indian
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Meatless, Low Saturated Fat
- PUBLICATION: Cooking Light
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