Indian Raita Slaw

Raita (cucumber and yogurt dip) is a traditional ?coolant? served with Indian foods to offset the spiciness. Here it is combined with cabbage and carrots to make a salad that accomplishes the same thing.

Serves: 5 cups (1.25L)
Prep Time: 20 minutes
Refrigerate Time: 1 hour


3/4 cup (175 mL) plain yogurt 1/3 cup (75 mL) reduced fat or regular mayonnaise 1 cup (250 mL) finely diced Ontario Greenhouse Cucumber 3 tbsp (45 mL) lime juice 1 tbsp (15 mL) Ontario Liquid Honey 1-1/2 tsp (7 mL) toasted cumin seeds 1/4 cup (50 mL) chopped fresh mint 1/4 tsp (1 mL) pepper 4 cups (1 L) shredded Ontario Green Cabbage 1 medium Ontario Carrot, coarsely grated

Cooking Instructions:

In large bowl, combine yogurt, mayonnaise, cucumber, lime juice, honey, cumin seeds, mint and pepper, mixing well. Add cabbage and carrot; toss to coat. Chill at least 1 hour before serving. Toss again before serving. Tip: To toast cumin seeds, cook in small skillet over medium heat, stirring, until slightly darker and fragrant, about 2 minutes. Cool. Nutritional Information: 1 Serving (1/2 cup/125 mL): PROTEIN: 2 grams FAT: 3 grams CARBOHYDRATE: 7 grams CALORIES: 59 FIBRE: 1 gram