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Raita with crunchy vegetables

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Raita with crunchy vegetables
Preparation time:
15 min
 
Cooking time:
0 min
 
For 4 people
 
Asia
Raita with crunchy vegetables

Ingredients:

2 Greek-style yoghurts
1 untreated lemon
1 pinch of cumin powder
1 handful of fresh coriander
1 handful of fresh mint
10 pink radishes
2 new carrots
1 small red onion
1/2 cucumber
1/2 teaspoon grated ginger
Salt

Instructions:

Wash, peel and slice the carrots into tagliatelle.
Remove the seeds from the cucumber and cut it into thin slices.
Cut the radishes into strips.
Chop the red onion, mint and coriander.
Mix all these ingredients together. Season with a drizzle of lemon juice.
Mix the yoghurts, remaining lemon juice, zest, spices and salt.
Add vegetables, ginger, herbs and onion.
Place in the fridge for 1 hour and serve.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
133.7 Kcal 10.0 g 8.2 g 7.0 g 4.9 g 0.1 g 3.3 g 134.8 g

The nutritionist's advice:

This recipe is an alternative to vegetables in vinaigrette.
You can vary the vegetables by choosing local and seasonal produce that will provide more vitamins and minerals.
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