Serve this delightful Indian-inspired raita (RI-tah) to cool down a spicy entrée or use it to top Wine-Poached Salmon (page 109).
Recipe information
Yield
Serves 4; heaping 1/2 cup per serving
Ingredients
1
1
1
1
Need to make a substitution?
Preparation
Step 1
In a medium bowl, whisk together the yogurt and cayenne until the yogurt is smooth.
Step 2
Stir in the cucumber and green onion. Cover and refrigerate for up to 2 hours before serving.
Cook’s Tip on English Cucumbers
Step 3
Long and slender, English (or hothouse) cucumbers have thin skin and are virtually seedless. You can substitute one of them for the two regular cucumbers in this recipe and skip the peeling and seeding steps. English cucumbers are sold tightly wrapped in plastic. The cucumbers will keep longer if you remove the plastic before refrigerating them.
Nutrition Information
Step 4
(Per serving)
Step 5
Calories: 60
Step 6
Total fat: 0.5g
Step 7
Saturated: 0.0g
Step 8
Trans: 0.0g
Step 9
Polyunsaturated: 0.0g
Step 10
Monounsaturated: 0.0g
Step 11
Cholesterol: 2mg
Step 12
Sodium: 73mg
Step 13
Carbohydrates: 9g
Step 14
Fiber: 1g
Step 15
Sugars: 8g
Step 16
Protein: 6g
Step 17
Calcium: 190mg
Step 18
Potassium: 321mg
Dietary Exchanges
Step 19
1/2 fat-free milk