Cucumber salad with amasi raita

Cucumber salad with amasi raita

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  • 4
  • Easy
  • Carb Conscious Fat conscious Health conscious Meat-free wheat and gluten free
  • 20 minutes
  • Buitenverwachting Buiten Blanc

“A refreshing cucumber salad is almost always a part of every spread I cook, whether it’s tucked alongside a spicy curry or piled onto grilled fish.” – Khanya Mzongwana


  • 1 large cucumber
  • 1⁄2 cup amasi
  • 10 g dill, chopped
  • 10 g mint, roughly chopped
  • 1 lemon, zested and juiced
  • sea salt and freshly ground black pepper, to taste
  • 2 T Woolworths chilli crunch
  • For the gomashio sprinkle:
  • 70 g sesame seeds, toasted
  • 1 T sea salt

Cooking Instructions

1. Peel the cucumber and set aside the skin. Using a vegetable peeler, slice the cucumber into ribbons and arrange on a platter.

2. To make the amasi raita, place the cucumber peel, amasi, dill, mint, lemon juice and zest, salt and pepper into a blender and blitz until smooth. Drizzle over the cucumber.

3. To make the gomashio sprinkle, place the sesame seeds and salt in a blender and pulse until the sesame seeds are cracked. Sprinkle onto the salad, spoon over the chilli crunch and serve immediately.

Find more salad recipes here. 

Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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