Recipe: Mint Raita

1. Slice the ends from the cucumbers. Slice in half widthwise. Using a Japanese mandoline, slice the halves lengthwise down to the core so they are 1/8″ thick. Slice lengthwise 1/8″ thick. Small dice the strips into 1/6″ pieces. Dice small enough so the finished raita can be placed in a squeeze bottle with a trimmed end if necessary. Place cucumbers on paper toweling. Allow to drain.

2. Place all ingredients into a stainless steel mixing bowl. Using a rubber spatula, fold the ingredients together thoroughly. Transfer to a storage container. Cover, label, date and refrigerate until needed.