Ingredients
Directions
Mix together the yogurt, grated cucumber, grated onion, cilantro (if using), apple cider vinegar, cumin, and salt and pepper (if using) in a medium bowl.
Taste for additional ingredients of your choice (more apple cider vinegar for tang, more onion for pungency, or more yogurt for creaminess).
Store in an airtight container in the refrigerator for up to 5 days.
Chef's Notes
Substitutions
For the onion, use yellow, white, or red.
Substitute parsley, chives, or dill for cilantro.
Squeezing water out of the cucumber
After you’ve grated the cucumber, take a handful-size amount and, with clean hands, squeeze it to release as much water as possible. Set that cucumber aside in a bowl and move on to the next portion that fits in the palm of your hand. Do this until you’ve squeezed as much water as possible out of all of it.
Companion Recipes
Add a tablespoon to the Green Goodness Sandwich.
Drizzle into the BBQ Tempeh Collard Wraps.
Scoop some onto the Mediterranean Bulgur and Veggie Salad.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Mix together the yogurt, grated cucumber, grated onion, cilantro (if using), apple cider vinegar, cumin, and salt and pepper (if using) in a medium bowl.
Taste for additional ingredients of your choice (more apple cider vinegar for tang, more onion for pungency, or more yogurt for creaminess).
Store in an airtight container in the refrigerator for up to 5 days.
