Persian Cucumber-Yogurt Salad

Recipe Ingredients

2 cups	474ml	Yogurt
1 cup	237ml	Cold water
3		Ice cubes
2		Cucumber - peeled and diced (small)
1		Onion - diced (small)
2		Radishes - sliced thin
1/4 cup	40g / 1.4oz	Golden raisins
1/4 cup	36g / 1.3oz	Chopped walnuts
1 tablespoon	15ml	Crushed dried mint
		Salt - to taste
		Freshly ground black pepper - to taste

Recipe Instructions

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.

Source:
Joan Nathan

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