Description
A refreshing and easy vegan creamy cucumber salad perfect for summer meals.
Ingredients
Scale
- 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