Yogurt-Cucumber-Mint Sauce

By á-36929

Kathy’s Note: This simple sauce is reminiscent of the Indian sauce, raita. It’s a very cooling sauce, particularly when served with spicy foods. Serve with grilled seafood, chicken, or beef or with the Zucchini-Yogurt Fritters. You can also serve the sauce as a dip with raw vegetables— such as fennel, carrots, celery, radishes, etc.

Ingredients

• Ingredients:
• 1 cup plain whole milk yogurt or labneh, see above
• 2 tablespoons chopped fresh mint
• 1 medium cucumber, shredded, about 1 cup*
• 1/4 cup finely chopped scallions
• Salt and freshly ground black pepper
• Dash hot pepper sauce
• If you have time, place the grated cucumbers in a small meshed strainer set over a bowl and let the juices drip out for about an hour.

Details

Servings 1
Adapted from hereandnow.wbur.org

Preparation

Step 1

Instructions:
Mix the yogurt with the mint, cucumber, scallions, salt, pepper and hot sauce. Taste for seasoning. Chill until ready to serve. Don’t make more than an hour or so before serving.