Cucumber Raita Salad Recipes

INDIAN CUCUMBER AND YOGURT SALAD: CUCUMBER RAITA

Indian Cucumber and Yogurt Salad: Cucumber Raita image

Provided by Aarti Sequeira

Time 10m

Yield about 4 cups

Number Of Ingredients 7

Ingredients

2 cups plain whole milk or low-fat yogurt
2 cups grated English or Persian cucumber (unpeeled)
1 clove garlic, minced
4 sprigs fresh mint, leaves only, minced finely
1 teaspoon kosher salt
2 tablespoons golden raisins
Freshly ground black pepper

Steps:

Whisk the yogurt until smooth. Add the rest of the ingredients, plus a little freshly ground black pepper if you like. Stir, chill, and serve.

CUCUMBER RAITA (CUCUMBER SALAD)

Cucumber Raita (Cucumber Salad) image

This is a recipe I am posting for ZWT - India, untried by me at this time. I found this recipe on "Greeting India". Sounds like a wonderful side dish of cucumber salad. Time doesn't include the time to drain yogurt so allow 1/2 hour in addition to time posted.

Provided by diner524

Categories Vegetable

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 large cucumber
2 cups plain yogurt
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon black pepper
salt
1/2 teaspoon lime juice
mint (to garnish)

Steps:

1. Drain excess liquid from yoghurt by placing it in a mesh strainer or in cheesecloth for about half an hour.
2. Roughly chop the cucumber with its seeds and skin. Season with salt, black pepper, and lime juice. Set aside.
3. Transfer the drained yoghurt to a large bowl. Add cucumber mixture, cumin, and paprika. Mix well.
4. Allow the raita to chill for 10-15 minutes, then garnish with mint.
5. Serve as a cooling side dish with curried vegetables and rice.

CUCUMBER RAITA SALAD

Cucumber Raita Salad image

Make and share this Cucumber Raita Salad recipe from Food.com.

Provided by Food.com

Categories Low Protein

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 teaspoon mustard seeds
2 English cucumbers, thinly sliced
kosher salt & freshly ground black pepper
1/2 small red onion, thinly sliced
1 cup plain yogurt
1 lemon, juiced
1 garlic clove, minced
2 tablespoons chopped fresh dill

Steps:

In a dry pan over medium heat, toast the mustard seeds until fragrant, about 2 minutes. Set aside.
Add the cucumbers to a medium bowl. Season with three large pinches of salt and set aside for 10 minutes. In the meantime, combine the red onion, yogurt, lemon juice, garlic, dill and mustard seeds in a large bowl and stir to combine.
Pour off any excess liquid that has accumulated in the cucumber bowl and pat the cucumbers dry. Add the cucumbers to the yogurt mixture, mix well, and season to taste with salt and pepper.

Nutrition Facts : Calories 71.4, Fat 2.4, SaturatedFat 1.4, Cholesterol 8, Sodium 32.2, Carbohydrate 10.9, Fiber 1.4, Sugar 6.1, Protein 3.5

RAITA (CUCUMBER AND YOGURT SALAD)

Raita (Cucumber and Yogurt Salad) image

Provided by Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 5

Ingredients

3 cups plain nonfat yogurt, drained well with cheesecloth or a strainer
1 cucumber, peeled, seeded, and grated
1/2 cup minced fresh mint leaves
1 hot green chili, seeded and minced, if desired
Salt, to taste

Steps:

In a bowl combine all the ingredients.

CUCUMBER RAITA

Cucumber Raita image

Provided by Bobby Flay

Categories condiment

Time 5m

Yield 2 cups

Number Of Ingredients 6

Ingredients

2 cups whole-milk Greek yogurt
Zest and juice of 1 lime
1 English cucumber, quartered lengthwise and chopped into 1/4-inch-thick pieces
3 tablespoons chopped cilantro
3 tablespoons chopped mint
Kosher salt and freshly ground black pepper

Steps:

Combine the yogurt, herbs, cucumber, lime zest and juice. Season with salt and pepper.

CUCUMBER RAITA

Cucumber Raita image

Serve this cool, refreshing salad with my Lamb Tagine and Moroccan Couscous on this site. Make the salad early in the day and keep in the refrigerator to let the flavors blend and intensify. Add more mint to taste, but do not substitute dried mint; the flavor is just not the same.

Provided by BenevolentEmpress

Categories Side Dish Sauces and Condiments Recipes

Time 3h15m

Yield 12

Number Of Ingredients 6

Ingredients

2 hot house cucumber - peeled, seeded and thinly sliced
2 cups Greek yogurt
3 tablespoons lemon juice
2 tablespoons chopped fresh mint
½ teaspoon white sugar
¼ teaspoon kosher salt

Steps:

Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.

Nutrition Facts : Calories 49.7 calories, Carbohydrate 2.8 g, Cholesterol 7.5 mg, Fat 3.3 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 61.7 mg, Sugar 2.1 g

RAITA SALAD

Raita Salad image

Make and share this Raita Salad recipe from Food.com.

Provided by cwatson22

Categories Asian

Time 5m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup cucumber, sliced
1/4 cup tomatoes, chopped
2 tablespoons red onions, sliced
3 tablespoons plain yogurt
1 teaspoon cilantro, chopped
1 pinch cumin, ground
1 pinch black pepper

Steps:

Combine ingredient in a bowl and toss to coat.

Nutrition Facts : Calories 65.2, Fat 1.9, SaturatedFat 1.1, Cholesterol 6, Sodium 27.4, Carbohydrate 10.7, Fiber 2.1, Sugar 5.5, Protein 3.1

CUCUMBER RAITA

Cucumber Raita image

Serve this cool, refreshing salad with Lamb Tagine and Moroccan Couscous. Make the salad early in the day and keep in the refrigerator to let the flavors blend and intensify. Add more mint to taste, but do not substitute dried mint; the flavor is just not the same.

Provided by ElizabethKnicely

Categories Salad Dressings

Time 3h15m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 6

Ingredients

2 hot house cucumbers, peeled, seeded and thinly sliced
2 cups Greek yogurt
3 tablespoons lemon juice
2 tablespoons chopped of fresh mint
1/2 teaspoon white sugar
1/4 teaspoon kosher salt

Steps:

Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.
FOOTNOTES:.
To make your own Greek yogurt, place 2 1/2 cups of plain, nonfat yogurt in a strainer lined with several layers of cheesecloth. Place over a bowl, cover, and refrigerate overnight. Discard the liquid collected in the bowl, and proceed with the recipe!

CUCUMBER RAITA SALAD

Cucumber raita salad image

A cooling raita-style yogurt dip with refreshing cucumber, mint, lemon and fennel seeds

Provided by Jane Hornby

Categories Side dish

Time 10m

Number Of Ingredients 6

Ingredients

350g natural whole-milk yogurt
2 medium cucumber , peeled, deseeded and sliced
juice ½ lemon
½ tsp lightly crushed fennel seeds
small bunch chopped mint
extra-virgin olive oil

Steps:

Mix yogurt with cucumbers, lemon juice and fennel seeds. Season and chill until needed. Just before serving, fold in mint and olive oil.

Nutrition Facts : Calories 54 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

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