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Persian Cucumber-Yogurt Salad

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsC, P
MineralsNatrium, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Yogurt

  2. 1 cup 237ml Cold water

  3. 3 Ice cubes

  4. 2 Cucumber - peeled and diced (small)

  5. 1 Onion - diced (small)

  6. 2 Radishes - sliced thin

  7. 1/4 cup 40g / 1.4oz Golden raisins

  8. 1/4 cup 36g / 1 1/3oz Chopped walnuts

  9. 1 tablespoon 15ml Crushed dried mint

  10. Salt - to taste

  11. Freshly ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Combine all the ingredients. Adjust mint, salt and pepper to taste.

  2. If possible, let sit overnight.

  3. NOTES : From "The Jewish Holiday Kitchen" by Joan Nathan.

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