Cucumber Raita

3.5 (2)
Cucumber Raita

An easy, cooling accompaniment to spicy dishes. Try it with Tandoori Chicken.

Yield: 1 cup
Active Time: 10
Total Time: 10

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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition

Nutrition Per Serving

calories 41
fat 1 g (0 g sat, 1 g mono)
cholesterol 2 mg
carbohydrates 5 g
protein 3 g
fiber 0 g
sodium 30 mg
potassium 36 mg

Nutrition Bonus

Carbohydrate Serving

Exchanges 1 vegetable

From EatingWell January/February 1999, The EatingWell Diabetes Cookbook (2005)