This recipe for traditional vegan or vegetarian cucumber raita is traditionally served with spicy Indian dishes. We love it in the summer with any kind of curry, rice and beans, grain pilaf, or grilled fish. Choose very firm Kirby cukes for their snappy crunch.
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
- 1 cup soy, goat, or cow yogurt
- 2 Kirby cucumbers, grated or chopped fine
- 1 scallion, chopped fine
- 1/4 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 Tablespoon lemon juice
- ¼ cup chopped fresh mint
- 1 tablespoon finely chopped fresh cilantro
- Sea salt to taste
Preparation:
Stir together all ingredients in a non-reactive (glass or stainless) bowl. Chill 20 minutes before serving.
Makes about 2 cups
Copyright 2010 by Jen Hoy
Makes about 2 cups
Copyright 2010 by Jen Hoy
