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Title: Cucumber Mint Raita
Categories: Condiments, Indian
Yield: 4 Servings

1 c Plain vegan yogurt
1 English cucumber;
- peeled, seeded, chopped
Salt
Black pepper; freshly ground
1/2 c Fresh mint; chopped

Place the yogurt in a medium-sized bowl. Add the cucumber and season
to taste with salt and pepper. Cover and refrigerate for 30 minutes.
When ready to serve, stir in the mint. Serve chilled. Leftovers don't
keep very well because the cucumbers release their liquid and the
mint gets very limp, so try to use it on the same day that it's made.

Recipe by Vegan Planet by Robin Robertson

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