Cucumber wasabi yoghurt for Rye Chips

Preparation time: 10 min


100 g of cucumber grated and drained
10 g of wasabi paste
1/3 teaspoon crushed black pepper
1 teaspoon salt
1 teaspoon sugar
100 g of Turkish yoghurt


  1. Coarsely grate the cucumber, avoiding grating the seed part. Put the grated cucumber in the strainer to drain to remove excess liquid.
  2. Once the excess liquid has drained off, combine all the ingredients and mix well to even out the flavours.
    Serve with Rye Chips.

Products used in the recipe