Radish Raita

Inspired by the cooling yogurt condiment served with spicy meats in India, this sweet, zesty sauce complements spice-rubbed grilled salmon, chile-spiced pork tenderloin, or barbecued chicken. Use the large holes of a box grater for the cucumber.

Yield:

8 servings (serving size: 1/4 cup)

Recipe from

Nutritional Information

Calories 31
Caloriesfromfat 15 %
Fat 0.5 g
Satfat 0.3 g
Monofat 0.1 g
Polyfat 0.0 g
Protein 1.8 g
Carbohydrate 5.3 g
Fiber 0.7 g
Cholesterol 1 mg
Iron 0.3 mg
Sodium 94 mg
Calcium 55 mg

Ingredients

1 medium cucumber, peeled, halved lengthwise, and seeded
1 cup diced radishes (about 6 radishes)
3/4 cup plain low-fat yogurt
2 tablespoons chopped golden raisins
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon hot pepper sauce

Preparation

Grate cucumber into a medium bowl. Add radishes and remaining ingredients, and stir gently to combine. Cover and chill 2 hours or overnight.

Note:

Bruce Weinstein and Mark Scarbrough,

April 2004