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Cucumber-Mint Raita

:  January/February 1997, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.6 (7 votes)

Tame the heat of curries with this cool sauce, or serve it on Curried Cashew Burgers.


Cucumber-Mint Raita Recipe

Makes: About 1 3/4 cups

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1 cup nonfat plain yogurt
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon ground cumin
  • 1 medium cucumber, peeled and diced (1 cup)
  • Salt & freshly ground pepper, to taste

Try this recipe with:

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Preparation

  1. Whisk yogurt, lime juice, mint and cumin in a small bowl. Stir in cucumber; season with salt and pepper.

Nutrition

Per tablespoon: 7 calories; 0 g fat ( 0 g sat , 0 g mono ); 1 mg cholesterol; 1 g carbohydrates; 1 g protein; 0 g fiber; 28 mg sodium; 29 mg potassium.

Exchanges: Free Food


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Recipe Categories

Ethnic/Regional
Indian
Asian
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
8 or more
Preparation/ Technique
No-cook
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Quick (total 30 min. or less)
Type of Dish
Sauce/Condiment, savory
Publication
The Essential EatingWell Cookbook (2004)
January/February 1997
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