Carrot & Yogurt Relish
Yield
10 servingsPrep
5 minCook
1 minReady
6 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
carrots
scrapped and trimmed |
|
| 1 | cup |
yogurt
|
|
| 1 | teaspoon |
sugar
|
|
| ¼ | teaspoon |
cumin
ground |
|
| ¼ | cup |
onions
finely onion |
|
| ½ | teaspoon |
hot chili peppers
red or green, finely chopped, or 1/2 teaspoon crushed hot red pepper flakes |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
carrots
scrapped and trimmed |
|
| 237 | ml |
yogurt
|
|
| 5 | ml |
sugar
|
|
| 1.3 | ml |
cumin
ground |
|
| 59 | ml |
onions
finely onion |
|
| 2.5 | ml |
hot chili peppers
red or green, finely chopped, or 1/2 teaspoon crushed hot red pepper flakes |
|
Directions
Cut carrot into coarse shreds with hand grater or food processor. There should be about 1 cup.
Drop carrot shreds into boiling water and cook for about 30 seconds. Drain well.
Combine yogurt, carrots and remaining ingredients.
Serve chilled.
