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    Home » Vegan Recipes

    Cucumber Relish with Coconut Yogurt and Herbs

    Published: Jan 1, 2011 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Yogurt-based relishes such as Indian raitas provide a refreshing contrast to spicy dishes. This cucumber raita-inspired recipe takes the idea a bit further afield with coconut yogurt and more herbs than are usually called for. Coconut yogurt works beautifully to create a vegan version. Make sure to use crisp, flavorful cucumbers. 

    Serves: 4

    • 1 medium-large crisp and flavorful cucumber
      or ½ to ⅔ of a long English cucumber (no need to peel or seed)
    • ⅔ cup (6-ounce container) plain coconut yogurt
    • 1 tablespoon lemon or lime juice, or more, to taste
    • ½ cup chopped fresh herbs (choose 2 to 3 from among
      cilantro, mint, parsley, dill, and chives or scallion)
    • Pinch ground cumin
    • Pinch of salt
    • Freshly ground pepper to taste

    If using a regular cucumber, make sure it's unwaxed. Quarter it lengthwise. If the seeds look watery, trim them away, then cut into approximately ¼-inch-thick slices. If using an English cucumber, do the same, though you won't need to trim away the seeds.

    Combine the yogurt and lemon or lime juice in a small bowl. Whisk together until the yogurt has lost its clumsiness. Don't be tempted to skip this step!

    Combine the cucumber and yogurt in a serving container along with the remaining ingredients. Stir together gently. Chill before serving, or serve at once.
    Cucumber and fresh herb relish in coconut yogurt

    • Here are lots more recipes for salsas, chutneys, and relishes.

     

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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