Cucumber Raita
http://www.eatingwell.com/recipes/cucumber_raita.html_0
From EatingWell: January/February 1999, The EatingWell Diabetes Cookbook (2005)An easy, cooling accompaniment to spicy dishes. Try it with Tandoori Chicken.
1 cup | Active Time: 10 minutes | Total Time: 10 minutes
Ingredients
- 1/2 teaspoon canola oil
- 1 clove garlic, minced
- 1 medium cucumber, peeled, seeded and finely diced
- 2/3 cup nonfat plain yogurt
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon honey
- 1/2 teaspoon rice-wine vinegar
- Pinch of ground cumin
- Dash of Tabasco, or other hot sauce
- Freshly ground pepper, to taste
Preparation
- Heat oil in a small skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Transfer to a bowl. Add cucumber, yogurt, cilantro, honey, vinegar, cumin and hot sauce. Stir to combine. Season with pepper.
Nutrition
Per tablespoon : 41 Calories; 1 g Fat; 0 g Sat; 1 g Mono; 2 mg Cholesterol; 5 g Carbohydrates; 3 g Protein; 0 g Fiber; 30 mg Sodium; 36 mg Potassium
Exchanges: 1 vegetable
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 1 day.