Cucumber-Yogurt Sauce

By Joan Nathan

Published March 19, 1996

Total Time
10 minutes
Rating
4(15)
Comments
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Ingredients

Yield:4½ cups

  • 1 large seedless cucumber, peeled and diced

  • ½ cup raisins

  • 3 cups yogurt

  • ½ cup sour cream (optional)

  • ¼ cup chopped scallions

  • 1 tablespoon chopped fresh mint

  • 2 tablespoons chopped fresh dill

  • 2 cloves garlic, peeled and crushed

  • 3 tablespoons chopped walnuts

  • Salt and pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving

13 grams carbs; 18 milligrams cholesterol; 123 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 7 grams fat; 1 gram fiber; 333 milligrams sodium; 4 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large serving bowl, combine all ingredients. Mix thoroughly, and season to taste with salt and pepper.

  2. Step 2

    Refrigerate at least 1 hour before serving.

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4 out of 5
15 user ratings
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