Katie’s Yogurt Veggie Salad

Katie's Yogurt Veggie Salad
  • Yield: 1
  • Serving: 4
  • Prep time: 20 m
  • Cook time: 1:30 h
  • Ready in: 1:50 h
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I’m a huge fan of raita but I always find myself wanting more veggies in it. So over time I developed this recipe. It’s high in protein and tastes great. I’ve largely given up on dipping anything in it. I just eat it by the spoonful. The recipe takes a while, but it makes enough to merit it.

Ingredients

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Nutrients

Calories
112 calories
0.4 g fat
22 g carbohydrates
8.9 g protein
4 mg cholesterol
129 mg sodium

Step by step method

  • Spoon yogurt into a cheesecloth-lined colander; set aside until most of water has drained, at least 30 minutes.

  • Place grated cucumber and grated carrot in a cheesecloth-lined colander; sprinkle with salt. Place a heavy object, such as a bowl, atop cucumber and carrot to drain excess water, 15 to 20 minutes.

  • Mix yogurt, cucumber, carrot, onion, red bell pepper, celery, parsley, lemon juice, mint, and cumin in a bowl; season with salt and black pepper. Refrigerate for flavors to blend, at least 1 hour.

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