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Cumin-Mint Raita Salad

Monica Buck
Yield Makes 6 to 8 servings
This easy dish borrows from Indian raita, a cucumber and yogurt mixture designed to cut the heat of spicy foods. Here we added mixed vegetables such as onion and radishes for a refreshing take on chopped salad. Prep Time: about 20 minutes, plus 1 hour to chill.


  • 1 red onion (8 oz.), peeled and slivered
  • 8 ounces radishes, rinsed and trimmed
  • 1 English cucumber (1 lb.), rinsed
  • 1 cup plain whole-milk yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons cumin seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup thinly sliced mint leaves

Nutrition Information

  • calories 44
  • caloriesfromfat 25 %
  • protein 2.5 g
  • fat 1.2 g
  • satfat 0.6 g
  • carbohydrate 6.9 g
  • fiber 2.1 g
  • sodium 170 mg
  • cholesterol 3.7 mg

How to Make It

  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.

  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.

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