Cucumber-Apple Raita


Traditionally, raita is made with cucumbers only, but the combination of apple and celery adds a nice sweetness while walnuts lend crunch and a nutty flavor. The arame is a more unusual addition, but it’s an excellent way to introduce this versatile sea vegetable into your diet. If using organic cucumbers, it’s not necessary to peel them but be sure to wash them first.

  • servingServings


  • 2 cups cored, diced apple
  • 1 cup diagonally sliced celery ( 1/2-inch pieces)
  • 1/2 cup diced red onion
  • 1/2 cup walnut halves (2 oz.)
  • 1 Tbs. minced fresh dill
  • 1 Tbs. minced fresh cilantro
  • 1 Tbs. minced fresh mint
  • 1 cup Creamy Lemon-Tahini Dressing (August '00/p. 49)
  • 2 cups peeled, halved, seeded and sliced cucumber ( 1/2-inch pieces)
  • 1/3 cup dry arame ( 1/2 oz.)


  1. In shallow bowl, combine arame and 1 1/2 cups warm water. Let soak 15 minutes. Drain and rinse quickly under cold running water. Set aside.
  2. In large bowl, combine cucumber, apple, celery, onion, walnuts, dill, cilantro and mint. Season with pinch of salt. Add dressing and toss to coat. Add arame and toss again. (If you are not serving raita right away, leave the arame out and add it when ready to serve, as it will turn the dressing a slightly dark color.)

Nutrition Information

  • Serving Size: 4 servings
  • Calories: 135
  • Carbohydrate Content: 14 g
  • Fat Content: 8 g
  • Fiber Content: 3 g
  • Protein Content: 3 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 60 mg