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Raw Tzatziki Sauce

This raw tzatziki sauce is made with raw sour cream, shredded cucumber, chopped fresh dill, garlic, lemon, and sea salt.
Tried this recipe?Mention @ashrothstein or tag #asheats!
Prep Time10 mins
Cook Time0 mins
Resting Time0 mins
Total Time10 mins

Ingredients

  • 1 cup raw sour cream
  • 1 cucumber
  • 1/2 tsp garlic powder
  • 2 tbsp finely chopped fresh dill
  • juice from 1 lemon
  • sea salt, to taste (ASHLEYR for 15% off)

Instructions

  • If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).

If a visual will help, watch the Instagram Reel for this recipe.

    Make the raw sour cream.

    • Use this recipe here.

    Shred the cucumber.

    • Using your vegetable grater, shred your cucumber (after peeling). I recommend leaving the pit of seeds (so only shredding the meat).
    • Place the shredded cucumber in a bowl. With a paper towel or regular towel, blot out as much moisture as possible from the shredded cucumber. Note: don't skip this step! It makes a difference.

    Make the tzatziki sauce.

    • In your mixing bowl, add all of the ingredients (except for the salt) and mix well.
    • After you're done mixing, add sea salt (ASHLEYR for 15% off) to taste. The sauce is pretty salty already. Mine needed just a few dashes.
    • Note: if you go through tons of salt in your household like we do, check out this salt-purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!

    Serve and enjoy.

    • This sauce is good at room temperature or chilled. If there are leftovers, store them in an airtight container in the fridge for 4-5 days.