Cucumber Yogurt Salad

iStockphoto

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: 
10 minutes
Total time: 
10 minutes
Yield: 
Serves 4
  • American-made buffalo milk products aren't mainstream yet

    Since moving to the U.S. decades ago, Sruthi Pinnamaneni has been searching for American-made buffalo milk products. "There's just not enough buffalo milk to make them," she says. Steve Smith, who runs a buffalo dairy in Colorado, and Raffaele Mascolo, who brings milk to the U.S. from Italy, are two people who hope to change that.

Top Recipes

In Ethiopia, fearing famine and farming teff

Chef Daniel Klein and camerawoman Mirra Fine of the weekly, online documentary series The Perennial Plate learned about farming teff in Ethiopia.