Cumin-Mint Raita Salad
Monica Buck
Yields 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.

How to Make It

Step 1
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.

Step 2
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.

Step 3
3

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

Ingredients

 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

Directions

Step 1
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.

Step 2
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.

Step 3
3

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

Cumin-Mint Raita Salad
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Курганов Андрей Анатольевич