Cucumber Raita

Cool, refreshing Raita is a pleasing contrast to many spicy Indian dishes. If unable to find a satisfactory non-dairy yogurt, you can substitute non-dairy sour cream.

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  • 2 cups shredded cucumber, well-scrubbed or peeled
  • 1/2 teaspoon salt


  • 2 cups unsweetened soy yogurt
  • 1/2 cup finely chopped sweet onion
  • 2 tablespoons fresh cilantro, parsley, or mint (I use cilantro)
  • 1 teaspoon minced garlic (2 cloves, or to taste)
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon ground cumin


To prepare the Cucumbers (see Note)

  1. Place the cucumber in a colander over a bowl or the sink, sprinkle with salt, stir well, then allow to drain for 30 minutes.
  2. Rinse with cold water.
  3. Spread the cucumbers into a thin even layer on several sheets of paper towels, cover with additional paper towels, then let stand for 5 minutes, pressing down occasionally to absorb as much of the liquid as possible.

To make the dressing

  1. In a small mixing bowl, whisk the dressing ingredients until smooth, then fold in the cucumbers.
  2. Cover and refrigerate.

Note: If serving the Raita shortly after making, these preliminary steps may be omitted. Simply stir the shredded cucumbers directly into the prepared dressing.

Yield: a scant 3 cups; 8 (1/3 cup) servings

This recipe and accompanying notes are from my cookbook, Amazing Meals I by LuAnn Bermeo, Lithotech, 2007. Please respect copyright by sharing recipe with its source. For purchase information, contact the author at [email protected]