persian cucumber-yogurt salad

Categories
Kosher/dair
Passover
Appetizers
Salads
Vegetables
Yield
4 Servings
MeasureIngredient
2 cups Yogurt
1 cup Cold water
Ice cubes
2 smalls Cucumber, peeled and diced
1 small Onion, diced
Radishes, sliced thin
¼ cup Golden raisins
¼ cup Chopped walnuts
1 tablespoon Crushed dried mint
  Salt, to taste
  Freshly ground black pepper, to taste

Combine all the ingredients. Adjust mint, salt and pepper to taste. If possible, let sit overnight.

NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books, New York: 1988

Recipe by: Joan Nathan Posted to MC-Recipe Digest V1 #551 by "Master Harper Gaellon" <gaellon@...> on Apr 4, 1997

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