A raita is an Indian sauce or dip made with yogurt plus chopped vegetables or fruit. Tzatziki is its Greek twin. This version is a Cucumber Raita with fresh cilantro and mint.
How to Use Cucumber Raita
This light, refreshing sauce is easy to make and very versatile. Here are a few ways to try it.
- Use as a sauce for Salmon Meatballs with Quinoa for a light lunch.
- Have it on the side with Quick & Easy Chicken Masala and Cumin-Roasted Carrots for a simple meal on a rushed weeknight.
- Serve as a diabetic-friendly dip alongside raw vegetables like bell pepper strips, carrots, and celery at your next potluck.
- Substitute for mayonnaise on a sandwich, wrap, or burger.
The Grillmaster liked this raita so much, I think I could have just given him the bowl and a spoon and he would have been happy.
- 1 cup nonfat plain Greek yogurt
- 4-inch piece of English hothouse cucumber peeled and grated
- ½ teaspoon Kosher salt
- 1 tablespoon minced fresh cilantro
- 2 teaspoons minced fresh mint
In a medium bowl, combine yogurt, cucumber, salt, cilantro, and mint. Mix well.
Cover and refrigerate for at least 30 minutes and up to 2 hours.
Watching sodium? Reduce the amount of added salt.