Yield
Makes 6 to 8 servings
Monica Buck

How to Make It

Step 1

Place slivered onion in a bowl. Add cold water to cover and let stand 10 minutes. Meanwhile, slice radishes. Cut cucumber in half lengthwise, scoop out seeds with a spoon, and thinly slice into crescents. Drain onion.

Step 2

In a large bowl, mix yogurt, lemon juice, cumin seeds, salt, pepper, and all but 2 tablespoons of the mint. Add onion, radishes, and cucumber and mix gently to coat. Cover and chill at least 1 hour or up to 1 day.

Step 3

Just before serving, stir salad again to combine. Sprinkle with remaining 2 tablespoons mint.

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