This Easy Vegan Creamy Cucumber Salad is fresh, crunchy, and irresistibly creamy. Made with just 10 simple ingredients in under 15 minutes, it’s the perfect quick and easy side dish for a hot summer day or to cool down a spicy meal.
Oh, how I love this salad! It’s so delicious and SO easy and quick to toss together (especially if you have a mandoline slicer or a slicer attachment for your food processor). The taste of this salad is light, refreshing, creamy, and tangy, with lots of fresh dill and garlic, making each forkful feel like a burst of summer. The crispness of the cucumbers paired with the creamy sauce creates a satisfying texture that’s sure to make this salad a regular in your summer salads lineup! Whether you’re looking for the perfect potluck barbecue dish or a cooling bite to enjoy after a spicy dinner, this salad is bound to become a staple in your warm-weather recipe collection.
Tips and Tricks:
- How to Serve Creamy Vegan Cucumber Salad: This Easy Vegan Creamy Cucumber Salad pairs beautifully with a variety of dishes. Serve it alongside tofu dishes, vegan steaks, vegan chicken, or vegan sausages for a delightful contrast of flavors and textures. It’s also perfect with burgers or any recipe that has a bit of spice, such as my Vegan Jerk BBQ Soy Curls or something from the “Spicy Chapter” in my latest cookbook Craving Vegan. The cool, creamy cucumber salad is the perfect way to balance out the heat, making it a versatile side dish that complements just about any meal.
- How to Prevent Watery Salad: For the best results, serve this salad the same day it’s made. While the salad remains edible and delicious when stored in the fridge for a day or two, the cucumbers will naturally release water over time, which can make the salad a bit watery. To keep it as fresh and crisp as possible, enjoy it shortly after preparing.
- Do You Have to Peel Cucumbers for a Salad? I recommend using English cucumbers, which have thinner skins that don’t need to be removed. Keeping the peel on also adds a nice crunch and provides additional nutrients. However, if you’re making this salad with cucumbers that have tougher peels, like regular garden cucumbers or Kirby cucumbers, you may want to peel them first to avoid a more fibrous texture. The choice ultimately depends on your preference and the type of cucumber you use.
Ingredients:
- English cucumbers: The base of the salad, providing a crisp, refreshing bite.
- Red onion: Adds a sharp, tangy flavor and a beautiful pop of color.
- Vegan yogurt: Use a plain, unflavored vegan yogurt. These days you can get vegan yogurts made from ingredients like coconut, soy, oat, or almond. Choose your favorite option—my go-to is Silk Rich Unsweetened Almond Plain, which I like because it is thick and neutral in flavor.
- Vegan mayonnaise: Adds extra creaminess and richness. If you’re oil-free, sub the mayo with more vegan yogurt.
- Fresh dill: Infuses the salad with a bright, herbaceous flavor that pairs perfectly with the tangy dressing.
- White wine vinegar or apple cider vinegar: For a tangy bite that complements the creaminess.
- Agave: Just a touch to balance the flavors. Feel free to sub with your preferred sweetener.
- Garlic: Because, yum!
- Salt & pepper: Essential for bringing out all the flavors.
How to Make Creamy Cucumber Salad Recipe:
Slice the cucumbers: Slice both cucumbers into thin slices, about ¼-inch thick. Use a sharp knife, a mandoline slicer, or I like to use the slicer attachment on my food processor to make it super fast.
Make the dressing: in a small bowl, whisk the yogurt, mayonnaise, dill, vinegar, agave, garlic, salt, and pepper.
Toss the salad: to a large bowl, add the sliced cucumbers, onions, and all of the dressing and stir well to combine. Enjoy this Easy Vegan Creamy Cucumber Salad salad right away or store in the fridge for up to 3 days.
This Cucumber Onion Salad is…
- The perfect refreshing side dish for picnics, BBQs, or potlucks.
- Pairs really well with spicy dishes.
- Quick and easy to make
Enjoy Easy Vegan Cucumber Salad With:
If you try this recipe, let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
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Easy Vegan Creamy Cucumber Salad
This Easy Vegan Creamy Cucumber Salad is fresh, crunchy, and irresistibly creamy. Made with just 10 simple ingredients in under 15 minutes, it’s the perfect quick and easy side dish for a hot summer day or to cool down a spicy meal.
Servings: – 8
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Instructions
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Slice the cucumbers: Slice both cucumbers into thin slices, about ¼-inch thick. Use a knife, a mandoline slicer, or I like to use the slicer attachment on my food processor to make it super fast.
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Make the dressing: in a small bowl, mix the yogurt, mayonnaise, dill, vinegar, agave, garlic, salt, and pepper.
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Toss the salad: to a large bowl, add the cucumbers, onions, and all of the dressing and toss well to combine. Enjoy the salad right away or store in the fridge for up to 3 days. I like the salad best when it is enjoyed same day, but it is still delicious if you have leftovers.
Notes
Oil-free: to make this salad oil-free, substitute the vegan mayo with ¼ cup more vegan yogurt.
Nutrition
Serving: 1 serving (recipe makes 6 servings) | Calories: 111kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 258mg | Potassium: 222mg | Fiber: 2g | Sugar: 4g | Vitamin A: 257IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 1mg