The Indian table always includes a raita or two
to tame the flavors of a curry.
Raitas are made from yogurt and vegetables,
like cucumbers or tomatoes,
and often incude spices or mint.
Ingredients:
1/2 cup plain yogurt (regular, lowfat or no fat)
1/4 cup mayonnaise (regular or lowfat)
2 tablespoons fresh lemon juice
2 tablespoons seasoned rice vinegar
1/4 teaspoon dried mint, finely crushed
1 small head cabbage
Directions:
Combine the yogurt, mayonnaise, lemon juice,
seasoned rice vinegar and mint. Mix well.
For best results, refrigerate the dressing
until chilled and flavors have blended,
at least one hour or even the day before.
Shred as much cabbage as you think you'll need.
A whole head is probably too much.
Start with a quarter head and increase from there.
Make sure the cabbage is shredded in small enough
pieces to be beaten easily with just a fork.
Toss with dressing and serve.
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