Katie's Yogurt Veggie Salad

Katie's Yogurt Veggie Salad

katiec 0

"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."
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1 h 50 m servings 112 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 129 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.



I'm sorry, I didn't like this as much as I thought I would. I love raita, so this recipe sounded like a nice twist on that. I ate it the first night with some roti and it made for a nice light s...