Cucumber yogurt raita salad from Smitten Kitchen by Yotam Ottolenghi and Deb Perelman

  • cilantro
  • fresh ginger
  • Show all ingredients...

  • EYB Comments

    Can substitute cumin seeds, yellow mustard seeds, or nigella seeds for black mustard seeds.

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Notes about this recipe

  • Eat Your Books

    Can substitute cumin seeds, yellow mustard seeds, or nigella seeds for black mustard seeds.

  • hibeez on July 29, 2024

    This was really really good. Did not have much cilantro but it didn't matter. Toasted the seeds and then crushed. Made about 1/3 recipe to test; also not sure how well it will keep in the fridge. Easy to make - I can see how it would be a hit at a picnic. Edit: it was not as good on day two.

  • adrienneyoung on January 04, 2017

    A definite keeper: served with butter chicken, basmati and a bit of chutney on the side, it was a fab dinner. Note to self - no mint, so subbed in parsley.

  • e_ballad on September 02, 2016

    A great side for our crumbed whiting, though I think it needed either less veg (to be more of a condiment) or more veg (to be more of a salad). I'm definitely leaning more towards the latter.

  • TrishaCP on July 04, 2016

    I love cucumber and yogurt salads, and I think with tweaking, this could be a great one. I used only nigella, but would add mustard seeds next time for more flavor. (I agree the flavor of the dressing was a bit muted.) I also agree that the mint needs to be reduced. I thought it really overpowered everything else, and, since my cherry tomatoes were so sweet to begin with, made it a bit cloying, which wasn't pleasant in a salad.

  • blintz on June 15, 2016

    Wonderful raita salad! I made too much but it lasted for days in the fridge. Served it with Mum's Chicken from Made in India.

  • Rutabaga on June 15, 2016

    This is a beautiful version of cucumber and tomato salad. On its own, the raita was full of flavor, but I feel that some of that was lost when I mixed it with the veggies, so I would amp up the ginger and garlic next time, and maybe try nigella seeds in addition to the black mustard.

  • wester on June 14, 2016

    A lovely summery salad. I can see this one become a regular. She does say to play around with the salad, but it's probably best to make it as written first, so you can appreciate how well-balanced the flavors are. First time I made it I added both cumin and mustard seeds, and that was a bit much as there is plenty going on here. I do think that next time I will change the ratio of mint to cilantro as the mint tends to overpower the cilantro, so either much more cilantro than mint, or possibly just one of them.

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