LuAnn's Family Favorites Recipes

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



  • 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.


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


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

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