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Monica Buck Photo by: Monica Buck

Cumin-Mint Raita Salad

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.

Sunset FEBRUARY 2006

  • Yield: Makes 6 to 8 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 44
  • Calories from fat: 25%
  • Protein: 2.5g
  • Fat: 1.2g
  • Saturated fat: 0.6g
  • Carbohydrate: 6.9g
  • Fiber: 2.1g
  • Sodium: 170mg
  • Cholesterol: 3.7mg

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Cumin-Mint Raita Salad Recipe