About this recipe:Looking for a dairy free, vegan tzatziki recipe? This is what I came up with after making the transition over to dairy free.
3/4 teaspoon salt
6 tablespoons extra-virgin olive oil
4 1/2 tablespoons red wine vinegar
3 tablespoons minced red onion
6 cloves garlic, minced
3/4 teaspoon dried dill
1/4 teaspoon salt
ground black pepper to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Extra time:10min resting › Ready in:25min
Line a bowl with a clean, sturdy towel. Grate cucumbers into the bowl. Gather towel around cucumber and squeeze as much liquid from the cucumbers as possible. Transfer cucumber to a colander and sprinkle 3/4 teaspoon salt over cucumber. Stir to evenly coat cucumber and allow to drain, 10 to 30 minutes.
Mix cucumber, olive oil, vinegar, red onion, garlic, dill, 1/4 teaspoon salt, and ground black pepper together in a bowl.
Shallots can be used in place of the red onion, if desired.