Serves: 4 to 6

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vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free



Place yogurt in a bowl and grate the cucumber into it. Puree ginger and garlic and add to the yogurt along with the scallions and chili. Add fresh-squeezed lemon juice. Toast cumin and coriander seeds in a pan and then grind with a spice grinder. Add to yogurt and mix with a spoon. Season with salt and pepper.

Recipe by Birgitte Antonsen, PCC Cooks Instructor

Source: 2010 PCC annual meeting dinner

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More about: cucumbers, yogurt


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