Cumin-Mint Raita Salad

Cumin-Mint Raita Salad Recipe
Monica Buck
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.


Makes 6 to 8 servings

Recipe from


Nutritional 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


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


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.

February 2006
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