Raita (cucumber and yogurt dip) is a traditional “coolant” served with Indian foods to offset the spiciness. Here it is combined with inexpensive local cabbage and carrots to make a winter salad that accomplishes the same thing.
Indian Raita Slaw
To toast cumin seeds, cook in a small skillet over medium heat, stirring, until slightly darker and fragrant about 2 minutes. Let cool.
175 ml (3/4 cup) plain yogurt
75 ml (1/3 cup) reduced-fat or regular mayonnaise
250 ml (1 cup) finely diced greenhouse cucumber
45 ml (3 tbsp) lime juice
15 ml (1 tbsp) liquid honey
7 ml (1 1/2 tsp) toasted cumin seeds
50 ml (1/4 cup) chopped fresh mint
1 ml (1/4 tsp) pepper
1 l (4 cups) shredded green cabbage
1 medium carrot, coarsely grated
In a large bowl, combine yogurt, mayonnaise, cucumber, lime juice, honey, cumin seeds, mint and pepper, mixing well. Add cabbage and carrot; toss to coat.
Chill for at least 1 hour before serving. Toss again before serving.
Makes 1.25 l (5 cups).
Nutritional information per 125-ml (1/2-cup) serving: 59 calories; 2 g protein; 3 g fat; 7 g carbohydrate; 1 g fibre.
Source: Foodland Ontario.
