Katie’s Yogurt Veggie Salad

Katie’s Yogurt Veggie Salad

“I’m a huge fan of raita but I always find myself wanting more veggies in it. So over time I developed this recipe. It’s high in protein and tastes great. I’ve largely given up on dipping anything in it. I just eat it by the spoonful.

The recipe takes a while, but it makes enough to merit it.”


  • 25 ounces nonfat plain yogurt
  • 1/2 large English cucumber – halved, seeded, and grated
  • 1 carrot, grated
  • salt to taste
  • 1/2 onion, diced
  • 1/2 red bell pepper, diced
  • 1 stalk celery, diced
  • 1/4 cup chopped fresh parsley
  • 1/4 lemon, juiced
  • 1 tablespoon chopped fresh mint, or to taste
  • 2 teaspoons ground cumin
  • salt and ground black pepper to taste


  1. Spoon yogurt into a cheesecloth-lined colander; set aside until most of water has drained, at least 30 minutes.
  2. Place grated cucumber and grated carrot in a cheesecloth-lined colander; sprinkle with salt. Place a heavy object, such as a bowl, atop cucumber and carrot to drain excess water, 15 to 20 minutes.
  3. Mix yogurt, cucumber, carrot, onion, red bell pepper, celery, parsley, lemon juice, mint, and cumin in a bowl; season with salt and black pepper. Refrigerate for flavors to blend, at least 1 hour.

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