Cucumber Yogurt Salad

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Think of this salad as you would a chutney. It was designed to pair with the Weeknight Kofta with Allspice and Almonds, but would be just as delicious with the Golden Rice Salad, Smoky Salmon Steaks, Indian Grilled Vegetables or just slathered on a piece of rustic grilled bread.

Ingredients

  • 1 cup plain yogurt
  • 1 medium cucumber, peeled, seeded and shredded
  • 1/2 fresh green chile, minced, or to taste (optional)
  • 1 tight-packed tablespoon fresh spearmint leaves, torn 
  • Salt and freshly ground black pepper

Instructions

1. Combine all the ingredients in a medium-sized bowl and serve chilled or at room temperature. Keeps covered and refrigerated up to 3 days.

From A Summertime Grilling Guide by Lynne Rossetto Kasper and Sally Swift. Copyright © 2012 by American Public Media.

Categories: 
SidesSummer
Prep time: 
Total time: 
Yield: 
Serves 4
  • Questions about Korean food? Let Robin Ha draw you a picture.

    You're not likely to find a more visually creative cookbook than Robin Ha's Cook Korean!: A Comic Book with Recipes, in which she illustrates the recipes for her favorite Korean dishes. She tells Lynne Rossetto Kasper about the role comics play in her culture, the seven key ingredients in Korean food, and the "magic" of gochujang.

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