- 3 large cucumbers
- 1/2 teaspoon salt
- 2 cups plain yogurt
- 2 teaspoons rice wine vinegar
- 1/8 teaspoon white pepper
- 1/2 teaspoon sugar
- 1/4 cup fresh mint — chopped
- 2 tablespoons fresh parsley — chopped
Peel, seed, and chop cucumbers. Sprinkle with salt and allow to drain for half an hour.
Line a sieve with a coffee filter. Pour yogurt in and allow to drain for half an hour.
In a glass or pottery serving bowl, combine yogurt with remaining ingredients.
Stir in cucumber. Cover and refrigerate if not served at once.