Soused cucumbers in yogurt and fresh mint
1 1/2 cups plain yogurt, whisked
1 teaspoon coarse kosher or sea salt
1 large English cucumber, ends trimmed, peeled, cut in half lengthwise, seeds scooped out, shredded
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1/2 cup firmly packed fresh mint leaves, finely chopped
1 teaspoon cumin seeds, toasted and ground
2 or 3 fresh green Thai, cayenne or serrano chiles, to taste, stems removed, finely chopped (do not remove seeds)
Makes 8 servings.
In a medium bowl, thoroughly combine the yogurt, salt, cucumber, mint leaves, cumin and chiles. Serve chilled or at room temperature.
Nutritional information per serving: calories 38, fat 1 g, sodium 230 mg, carbohydrates 5 g, no saturated fat, calcium 98 mg, protein 3 g, cholesterol 3 mg, dietary fiber 1 g.