Rating: 5 stars
4358 Ratings
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  • 4,358 Ratings
Steven Raichlen
June 2003

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Recipe Summary test

total:
10 mins
Yield:
MAKES ABOUT 1 1/2 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a melon baller or small spoon, scoop out the seedy center of the cucumber. Coarsely shred the cucumber. Squeeze the excess liquid from the shredded cucumber without mashing it.

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  • In a small bowl, using the back of a spoon, mash the garlic with the salt to a paste. Stir in the yogurt, olive oil and mint. Add the shredded cucumber, season with pepper and serve.

Make Ahead

The sauce can be refrigerated overnight.

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