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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 31
  • Calories from fat: 15%
  • Fat: 0.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.8g
  • Carbohydrate: 5.3g
  • Fiber: 0.7g
  • Cholesterol: 1mg
  • Iron: 0.3mg
  • Sodium: 94mg
  • Calcium: 55mg

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

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