| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | East/orient, Preserves, Vegetables | 1 | Servings | |
INGREDIENTS
| 1 | Carrot, scrapped and trimmed | |
| 1 | c | Yogurt |
| 1 | t | Sugar |
| 1/4 | t | Ground cumin |
| 1/4 | c | Finely chopped onion |
| 1/2 | t | Fresh red or green pepper |
| hot finely chopped or | ||
| 1/2 | t | Crushd hot red pepper flakes |
| 1749 | ~0400 |
INSTRUCTIONS
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 Submitted By "PAUL A. MEADOWS" <AG441@CCN.CS.DAL.CA> On TUE, 2 JAN 1996 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 190
Calories From Fat: 35
Total Fat: 4g
Cholesterol: 14.7mg
Sodium: 182.2mg
Potassium: 644.8mg
Carbohydrates: 25.8g
Fiber: <1g
Sugar: 23.1g
Protein: 13.5g