Ingredients
Directions
Grate and drain the cucumbers: once the cucumbers have been grated and you have two cups, drain one cup at a time by placing the grated cucumbers into clean hands and pressing until the water stops draining from them (this took about three times of pressing).
Add the cucumbers to a medium bowl then add the remaining ingredients and stir until well combined.
Taste for additional flavors of choice (more lemon juice, garlic, salt or pepper, if using).
Chef's Notes
Substitutions
Instead of garlic, use minced shallot.
Prep Ahead
Grate and drain the cucumbers ahead of time and store in an airtight container in the refrigerator for up to 2 days before making the recipe.
If you want to use your own yogurt, use the recipe for it from the Homemade Cashew Yogurt and Berry Parfait. You’ll need to make it at least two days in advance.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Grate and drain the cucumbers: once the cucumbers have been grated and you have two cups, drain one cup at a time by placing the grated cucumbers into clean hands and pressing until the water stops draining from them (this took about three times of pressing).
Add the cucumbers to a medium bowl then add the remaining ingredients and stir until well combined.
Taste for additional flavors of choice (more lemon juice, garlic, salt or pepper, if using).
