Step 1

Finely mince the garlic.

Step 2

Use a box grater to shred the peeled cucumber. Squeeze out the excess water and use paper towels to finish drying the shredded cucumber.

Step 3

Add all of the ingredients to a bowl and whisk together to combine.

Step 4

Refrigerate the sauce until ready to serve. Keep any unused sauce in an airtight container, refrigerated for up to a week.