1. Shred cucumber on a box grater, sprinkle with a bit of salt, then place in a mesh colander to drag while you prepare the rest. 2. Whisk together the vinegar, garlic, and olive oil. 3. Fold in vegan sour cream, lemon zest and mint. 4. Press cucumber against the strainer to get out some of the moisture, and then give it a good squeeze with you hands. 5. Separate shreds, and fold into sour cream. 6. Cover and let chill for 6 hours or overnight. 7. Serve as a dip for vegetables and pita chips, or as a topping for falafel! ---------------------------------------------------------------------------
Nutrition
Ingredients
