Wash the cucumber and grate coarsely on a kitchen grater. Mix with half a teaspoon of salt in a bowl and let stand for 15 minutes. Put the cucumbers in a sieve and squeeze out the water. (Can be used in a veggie smoothie.)
Pour the mayonnaise, yoghurt and cabbage into a mixing bowl and puree. Fold in the drained grated cucumber, pressed garlic and chopped parsley. Season to taste with maple syrup, lemon juice, salt and pepper. Possibly drizzle with olive oil.
Of course, it goes great with flatbread or baguette.
For 2 people:
1 large cucumber
2-4 tbsp vegan mayonnaise
200 g plant-based yoghurt to taste (we used almond yoghurt)
150 g SUUR Love Craft Herb Garlic & Pepper
A few sprigs of parsley
1-2 cloves of garlic - to taste
1 tsp maple syrup
1 tbsp lemon juice