Cucumber Raita :rectnt

Cucumber Raita

Cool, refreshing Raita is a pleasing contrast to many spicy Indian dishes. If unable to find a satisfactory non-dairy yogurt, you can substitute non-dairy sour cream.

YIELD: Scant 3 cups; 8 (1/3 cup) servings


2 cups shredded cucumber, well scrubbed or peeled
1/2 teaspoon salt
2 cups unsweetened soy yogurt
1/2 cup finely chopped sweet onion
2 Tablespoons fresh cilantro, parsley, or mint (I use cilantro)
1 teaspoon minced garlic (2 cloves, or to taste)
2 Tablespoons lemon juice
1/4 teaspoon salt (or to taste)
1/4 teaspoon ground cumin


*Place the cucumber in a colander over a bowl or the sink, sprinkle with salt, stir well, then allow to drain for 30 minutes.
*Rinse with cold water.
*Spread the cucumbers into a thin even layer on several sheets of paper towels, cover with additional paper towels, then let stand for 5 minutes, pressing down occasionally to absorb as much of the liquid as possible.
In a small mixing bowl, whisk the dressing ingredients until smooth, then fold in the cucumbers.
Cover and refrigerate.

If serving the Raita shortly after making, these preliminary steps may be omitted. Simply stir the shredded cucumbers directly into the prepared dressing.

Per Serving: 177 Calories; 10g Fat (50% calories from fat); 2g Protein; 20g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 383mg Sodium.

Source: Amazing Meals, vol. 1 by LuAnn Bermeo, 2007.


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