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.

Categories: 
SidesSummer
Yield: 
Serves 4
  • When it comes to cooking sausage, it's all about heat management

    "If you're going to grill, you can mark it first on a hotter part of the grill," says Chris Ying, editor in chief of Lucky Peach and co-author of The Wurst of Lucky Peach. "Then move it to the cooler, indirect heat to finish cooking gently and slowly, and let all of those fats and everything break down inside of the sausage."

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Host Francis Lam wins multiple 2017 James Beard Media Awards

Host Francis Lam won several awards at the 2017 James Beard Foundation Media Awards for his work as food writer and cookbook editor.