Snack recipe · from the recipe book
Dill Honey Mustard Yogurt Dressing with Cucumber
A cool, herby honey mustard yogurt dressing with fresh dill and grated cucumber that's tangy, lightly sweet and pourable, made for coating crunchy cabbage slaws.
- No-cook
- 20 min · 10 min hands-on
- Serves 4
- Vegetarian
- Gluten-free
- Up to 30 g carbs
- Sodium 600 mg or less
- Sat fat 4 g or less
- 500 calories or less
Ingredients
- ½ cup120 gPlain yogurt, low-fat
- ½ cup sliced50 gCucumbercoarsely grated and squeezed dry
- 1½ tbsp20 gYellow mustard
- 2½ tsp18 gHoney
- 2½ tsp12 gLime juice
- 2¼ tsp10 gOlive oil
- ½ cup sprigs4 gFresh dillfinely chopped
- ¼ tsp0.5 gBlack pepper
- ⅛ tsp0.5 gSalt
Steps
- Grate the cucumber on the coarse side of a box grater, then squeeze it firmly in a clean towel to remove excess liquid; set the cucumber aside.
- Finely chop the dill and set it aside.
- In a medium bowl, whisk the mustard, honey and lime juice until smooth.
- Slowly whisk in the olive oil until the mixture looks glossy.
- Whisk in the yogurt until the dressing is creamy and evenly colored.
- Fold in the squeezed cucumber and the chopped dill, then season with the salt and black pepper.
- Cover and chill the dressing for 10 minutes so the dill flavor blooms; stir before tossing with a crunchy slaw. Keep any leftovers covered in the fridge.
Contains: Milk.
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