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March 2, 2017 | 1 minute read

Jumpstart Spring with a Refreshing Raita Recipe

This condiment salad includes radishes, an early appearing Spring cancer-fighting veggie. Packed with vitamin C and cancer-protective anthocyanins, radishes add a little zip to this refreshing side.

Raita is a yogurt based side dish typically served alongside a spicy dish. Enjoy its cooling effect with hot curry dishes or spicy chicken kebabs.



2 large radishes, quartered and thinly sliced, about 1/2 cup
1 small Persian cucumber, quartered lengthwise, thinly sliced, about 1/2 cup*
1 cup plain whole milk yogurt
1/2 tsp. ground cumin
1/4 tsp. freshly ground black pepper
1/4 tsp. salt

In mixing bowl, combine all ingredients. Set raita aside 10 minutes to let flavors develop. Raita will become a bit thinner.

Makes 6 servings. Yield: about 1 1/2 cups.

Per Serving: 28 calories, 1 g total fat, (<1 g saturated fat), 2 g carbohydrate, 2 g protein, 0 g dietary fiber, 117 mg sodium.

* If Persian cucumber is not available use 5-inch piece seedless cucumber, halved lengthwise, scooped out and finely chopped.

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