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Salads & sides

Carrot and Cucumber Raita

Carrot and Cucumber Raita recipe
photo by:kraft
time
prep:
10 min
total:
3 hr 10 min
servings
total:
4 servings
Magazine Acquisition

what you need

1
cup  plain low-fat yogurt
1/2
cup  BREAKSTONE'S Sour Cream
4
 carrots, shredded
2
 cucumbers, peeled, seeded and shredded
2
Tbsp.  chopped fresh mint
1
tsp.  minced fresh garlic

Make It

MIX yogurt and sour cream in medium bowl.

ADD remaining ingredients; mix lightly. Cover.

REFRIGERATE several hours or until chilled.

Kraft Kitchens Tips

Substitute
Substitute 2 tsp. dried mint for the 2 Tbsp. chopped fresh mint. Crush in your hand before using to release the flavors.
Cooking Know-How
Seeding the vegetables keeps the raita from becoming watery. To seed cucumbers, cut cucumbers in half lengthwise, then use a teaspoon to scoop out the seeds.
Passover Celebrations
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
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