This vegan cucumber salad is a refreshing dish that’s just right for hot summer days. With its creamy texture and tangy flavor, it brightens up any meal. It’s also super easy to whip up, taking only about 15 minutes from start to finish.
Solves watery cucumber texture, bland dressing, dairy-free diet needs, mayo-heavy options, long prep times, and lack of protein by offering a creamy, quick, budget-friendly side.
I know how tough it can be to find quick and light side dishes that fit both my dietary needs and my family’s gluten allergies. This salad not only meets those needs, but it’s also a great way to use up those cucumbers sitting in the fridge. Plus, it won’t turn watery if you follow a few tips I share!
Using fresh ingredients like dairy-free yogurt gives this salad a flavorful creaminess that everyone can enjoy. Prepping this dish is a breeze, making it a go-to for barbecues or just a simple family dinner. You’ll love how quickly you can throw it together, too.
If you’re in the mood for something a little different, try adding some zing with a savory baked treat. If you like a tasty twist, check out this Scallion Pancakes recipe!
Table of contents
Why You Will Love This Recipe
- Fresh and Crunchy : The English cucumbers and crisp red onion add a satisfying crunch that makes every bite refreshing, especially in the summer heat.
- Creamy and Tangy : Dairy-free yogurt and vegan mayo create a rich, creamy texture that contrasts beautifully with the tangy vinegar, making it irresistible.
- Quick and Easy : With just 15 minutes of prep time, this salad is a breeze to whip up for last-minute gatherings or casual meals.
- Great for Storage : While it’s best enjoyed fresh, it stays tasty in the fridge for up to three days, making it a handy make-ahead option.
Creamy Vegan Cucumber Salad Recipe
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 - 8 servings 1x
- Category: salad
- Method: mixing
- Cuisine: vegan
- Diet: vegan
Description
A refreshing and easy vegan creamy cucumber salad perfect for summer meals.
Ingredients
- 2 (500g) English cucumbers, thinly sliced
- 1 (90g) small red onion, thinly sliced
- 1/2 cup (120g) plain vegan yogurt
- 1/4 cup (60g) vegan mayonnaise
- 1/4 cup (15g) fresh dill, chopped
- 3 tablespoons (45ml) white wine vinegar or apple cider vinegar
- 11/2 teaspoon (5g) agave
- 1 clove garlic, minced
- 1/21/2 teaspoon salt
- 1/41/2 teaspoon black pepper
Instructions
- Whisk the Dressing: Start by whisking together the plain vegan yogurt, vegan mayonnaise, vinegar, and agave in a bowl. Aim for a smooth consistency with a slightly tangy yet sweet aroma. Make sure to blend well to avoid lumps, as this will coat the salad nicely.
- Slice the Cucumbers: Slice the English cucumbers into thin rounds for a crisp texture. Look for vibrant, fresh pieces that add delightful crunch. This type of cucumber helps minimize bitterness compared to regular cucumbers.
- Mix Everything Together: Gently fold the sliced cucumbers into the dressing mixture. The goal is to coat each slice without crushing them, retaining their fresh look and texture while ensuring each bite is flavorful.
- Chill Before Serving: Allow the salad to chill in the refrigerator briefly. This step allows the flavors to meld together and boosts the freshness. However, avoid letting it sit too long to keep it crispy.
- Enjoy Fresh: Serve the salad soon after chilling. A fresh, colorful presentation with an inviting aroma makes it a great addition to meals. Keep in mind that if left too long, it might lose its crispness.
Notes
- Storage Tips: Store in an airtight container in the fridge for up to 3 days. For best results, enjoy the salad the same day it is prepared.
- Expert Tips: Use fresh herbs like dill for maximum flavor. If you prefer an oil-free option, substitute more vegan yogurt for the vegan mayonnaise. Adjust the vinegar and agave to taste if the dressing is too tangy. If the cucumbers are too tough, peel regular cucumbers or opt for English cucumbers.
- Reheating Instructions: This salad is best served cold and should not be reheated.
- Serving Suggestions: Serve alongside vegan burgers or pair with tofu dishes. This salad complements spicy vegan entrees well.
- Recipe Variations: Add cherry tomatoes for extra color, incorporate avocado for creaminess, or mix in bell peppers for added crunch.
- Ingredient Notes: Select firm, unblemished English cucumbers for the best texture. Fresh dill should be vibrant and fragrant. If you do not have vegan mayonnaise, a thicker vegan yogurt can be used.
Nutrition
- Serving Size: 1 serving
- Calories: 111
- Sugar: 4g
- Sodium: 258mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Ingredient Notes
- English cucumbers: These guys are key for that crisp bite! They’re less watery and have fewer seeds. Look for firm, unblemished ones for the best texture.
- Red onion: Adds a nice punch to the salad without being overly sharp. Choose a small one to keep the flavors balanced, and slice it thin for a better blend.
- Plain vegan yogurt: This gives the dish that creamy consistency we love! Opt for a thicker brand to avoid a runny salad. You can swap with silken tofu blended smooth if needed.
- Vegan mayonnaise: It brings a richness that complements the cucumbers well. Check for a mayo that’s egg-free and has a clean ingredient list; homemade is also an option!
- Fresh dill: Fresh herbs really brighten things up! Grab a bunch that looks vibrant and fragrant. If it’s unavailable, you could try dried dill, but use less.
- White wine vinegar or apple cider vinegar: Both add a tangy kick that balances the creaminess. Use white wine for a subtle flavor or the apple cider if you prefer a stronger note.
- Agave: Just a hint of sweetness helps to round things out! If you don’t have agave, maple syrup works in a pinch, but it’ll change the flavor slightly.
- Garlic: Fresh minced garlic adds depth to the salad. Choose a medium-sized clove that’s plump! Powdered garlic can be a substitute, but it’s less vibrant.
- Black pepper: A sprinkle of this adds a gentle kick. Freshly cracked pepper is always the way to go for the best flavor.
Recipe Tips
- If the salad starts to seem watery, serving it right after mixing helps keep it fresh and crisp.
- When using cucumbers, opting for English cucumbers enhances texture. Regular cucumbers may need peeling for better softness.
- If the dressing tastes too tangy, tweaking the vinegar and agave amounts gradually allows for a milder flavor.
- For extra creaminess while staying oil-free, substituting more vegan yogurt for the mayo works beautifully.
- When selecting ingredients, fresh herbs like dill provide a burst of flavor that brightens the entire dish.
Serving Suggestions
Serve this vegan cucumber salad alongside vegan burgers or alongside roasted tofu dishes for a fresh contrast. It pairs well with spicy vegan entrees to balance flavors at summer potlucks or BBQs.
This salad works well in wraps, providing a refreshing crunch. You can also mix it into grain bowls or serve it as a side for grain-based salads.
Add a light, tangy dressing made from lemon juice and herbs for extra zest. A drizzle of balsamic glaze enhances the salad’s vibrant flavors.
Recipe variations
- You can use Persian cucumbers instead of English cucumbers for a slightly different texture and flavor profile.
- Add ½ teaspoon of smoked paprika or 1 tablespoon of nutritional yeast for an extra layer of flavor.
- Either replace vegan mayonnaise with additional yogurt or include hummus for a unique twist.
- If you’re making a large batch, use 4 English cucumbers and double the yogurt and mayonnaise for a refreshing side or main dish.
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How to Store?
To keep your vegan cucumber salad fresh, follow these storage tips:
Refrigeration: Store salad in an airtight container in the fridge for up to 3 days after preparation.
Freezing: For extended storage, transfer salad to a freezer bag, removing air before sealing. Freeze for up to 2 months. Thaw in the refrigerator overnight before use.
Consumption Timing: Consume salad the same day for optimal texture. Avoid prolonged storage to prevent excess moisture.
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