Cucumber Raita
Our dietitians' favourite
By Anna Olson
Made with yogurt, cucumber and fresh mint, this cooling raita provides the perfect counterbalance to a spicy Indian meal. Try it served with our fragrant and tangy Tandoori-Style Roasted Cod.
- Prep: 5 min
- Refrigeration: 30 min
Yields 3 cups (750 ml)
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Ingredients
- 2 cups (500 mL) coarsely grated English cucumber unpeeled
- 1/2 tsp (2 mL) salt
- 2 cups (500 mL) 6% plain yogurt
- 3 tbsp (45 mL) finely chopped fresh mint
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Preparation
In a medium bowl, toss cucumber and salt; let sit for 30 minutes. Squeeze out any excess juices from the cucumber.
In a bowl, combine yogurt, cucumber and mint. Cover and chill until ready to serve.
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Nutritional information
Per serving| Energy: | 42 Calories |
| Protein: | 2 g |
| Carbohydrate: | 4 g |
| Fat: | 2 g |
| Fibre: | 0.3 g |
| Sodium: | 175 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 6 % / 83 mg |
| Vitamin B12: | 11 % |
| Phosphorus: | 6 % |
| Riboflavin: | 6 % |
| Zinc: | 5 % |
