About this recipe
This vegan creamy cucumber dill salad is perfect all year long! It’s light, refreshing, and full of flavor. It is the perfect salad to serve as a side dish for a vegan meatloaf or for lunch with seed crackers and cream cheese.
My family has German roots, and I still remember visiting my great-aunt occasionally as a kid. When we had dinner at her place, she served meatloaf, this creamy cucumber dill salad, and a coffee cake for dessert.
There isn’t a German recipe for cucumber salad, but common ingredients include cucumbers, vinegar, and seasonings. This is my vegan version, resulting in a light, slightly tangy, fresh dish.
Ingredients
- I use cashew yogurt, but you could substitute with homemade sour cream.Apple cider vinegar: I like my salad to be extra tangy, but if you want a milder salad, use rice vinegar.Salt & freshly ground pepperFresh dill Cucumbers
FUN FACTS Cucumbers are over 90% water, which makes them a refreshing and hydrating food. They are also a good source of Vitamin C and potassium.
How to make the vegan cucumber salad
- Mix the yogurt, apple cider vinegar, dill, and salt and pepper in a bowl.
- Using a sharp knife, cut the cucumber in half lengthwise. Cut each half lengthwise again. Slice the cucumber thinly, angling a knife as you slice, or use a mandoline.
- Add the sliced cucumbers to the bowl and mix carefully. Enjoy.
Vegan Creamy Cucumber Dill Salad
This vegan cucumber dill salad is perfect for summer! It's light, refreshing, and full of flavor.
Equipment
- Sharp knife
- Mandoline
Ingredients
- ½ cup Vegan yogurt.
- 2 tbsp Apple cider vinegar
- 1 teaspoon Salt & freshly ground pepper
- 1 tablespoon fresh Dill 1 teaspoon dried
- 2 Cucumbers, english cucumbers
Instructions
- Mix the yogurt, apple cider vinegar, dill, and salt and pepper in a bowl.
- Using a sharp knife, cut the cucumber in half lengthwise. Cut each half lengthwise again. Slice the cucumber thinly, angling a knife as you slice, or use a mandoline.
- Add the sliced cucumbers to the bowl and mix carefully. Enjoy.
Notes
- Vegan yogurt. I use cashew yogurt, but coconut or almond yogurt also works great. Make sure you use unsweetened. In a pinch, you could sub with homemade sour cream.
- Apple cider vinegar, I like my salad extra tangy, but if you want a milder salad, use rice vinegar.
- Salt & freshly ground pepper
- Dill, fresh is best, in my opinion, but you could sub with dried weed dill.
- Cucumbers use English or Persian cucumbers; they are less watery and crunchier than the regular garden cucumber.
Nutrition
Serving: 1servingCalories: 157kcalCarbohydrates: 26gProtein: 14gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gTrans Fat: 0.01gCholesterol: 5mgSodium: 2375mgPotassium: 1048mgFiber: 3gSugar: 13gVitamin A: 665IUVitamin C: 17mgCalcium: 211mgIron: 2mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, Piloncillo&Vainilla es mi espacio donde te comparto mis recetas veganas fáciles y deliciosas que te harán sentir BIEN.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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