This creamy cucumber salad with vegan mayo is easy to whip up and a super refreshing summer side dish. Made with crisp refreshing cucumbers, red onions, and a creamy homemade vegan mayo dressing, it will be a family favorite! An easy-to-make salad perfect for any summer BBQ or potluck. Healthy, oil-free, and absolutely delicious!
Packed with refreshing flavors this creamy cucumber salad recipe is perfect for any gathering or potluck and is so easy to make. TEN MINUTES is all you need to make it!
Recently we were visiting some dear friends in Fort Payne, Alabama. A great few days of hiking, swimming, and just relaxing in a cabin in the woods. As we prepared to leave they handed us a big bag of garden fresh cucumbers. And, because of their generous gift, this amazing salad was born and is now your’s to enjoy!
A sweet and tangy salad dressing made from my cashew mayo covers and perfectly compliments the savory red onion and crunchy cucumbers. Toss in some dill for extra flavor and the only word that comes to mind is AWESOME!
Creamy, dreamy, and crunchy, serve this cucumber salad alongside some nice grilled tofu for one incredible meal. It’s pretty spectacular. Alright, let’s do it!
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Creamy Cucumber Salad Ingredients
All you need are 7 simple and wholesome ingredients to make this simple and tasty, creamy cucumber salad. Crunchy cucumber, red onion slices, and a silky dressing made from cashews make it the perfect summer side dish.
- cucumbers
- red onion
- vegan mayonnaise (use my cashew mayo or tofu mayo)
- white vinegar
- maple syrup
- dill (dried or fresh)
- garlic powder
- sea salt and black pepper to taste
See the recipe card down below for quantities and instructions.
How to make creamy cucumber salad with mayo?
This recipe comes together in less than 10 minutes and is super simple. You simply peel, toss, chill, and eat. OK, there might be just a little more to it, but not much. Let me show you how.
Combine the vegan mayo, vinegar, maple syrup, garlic powder, and dill in a large bowl.
Whisk everything together until the dressing is smooth and creamy.
Add the cucumber and onion to a separate bowl.
Pour the dressing into the bowl and lightly toss until the cucumbers and onion are completely coated with the dressing.
Hint: cover the mixing bowl with plastic wrap and let the cucumber salad sit in the fridge for at least 30 minutes. It helps all the flavors come together.
Substitutions
There are several ways to make this salad fit your preference of taste. Personally, I think it’s perfect just the way it is but that’s just me. 😁
- Cucumbers – you can use English cucumbers in place of regular cucumbers if you wish.
- Dressing – my tofu sour cream or cashew sour cream can be used in place of the vegan mayo to make the cucumber salad dressing. You could also use plain vegan Greek yogurt as well. I love Kite Hill!
- Onions – if you don’t have a red onion use yellow onions or Vidalia onions. They’re excellent options.
If you like traditional unhealthy “mayo-based” picnic salads you really should try my classic vegan potato salad or macaroni salad.
Variations
Here are a few ways of adding extra flavor to this recipe as well as a different variation.
- Spicy – add a dash of chili pepper flakes for a little heat if that’s your thing.
- Bright – a splash of lemon juice brightens up this cucumber salad and adds a little tang.
- Tomatoes – Slice and toss in some cherry tomatoes for color and added flavor.
If you’re not a fan of thick and creamy dressings and prefer something on the lighter side, whip up this vinegar-based tomato cucumber salad.
Top tip
- Refrigerate before serving: Giving the cucumbers time to marinate in the dressing only enhances the flavor. So, let the salad chill in the fridge for 30-45 minutes before serving.
- Dry: cucumbers contain a lot of water so I like to lightly pat dry the slices with a paper towel before mixing the salad together.
- Use a sharp knife or mandoline slicer: be sure and use a sharp knife like a chef’s knife when slicing the cucumbers and onion. I prefer to use a mandoline slicer so each slice of cucumber is the same thickness.
- Fresh cucumbers: Don’t use old soft cucumbers because they won’t be crunchy and that is one of the most important elements of this recipe. But, hey, if soft and limp is your thing, go for it.
- Crunchy additions: Radishes, carrots, and celery are a great way to add flavor, texture, and more crunch.
- Sweet things: Dried cranberries and raisins add a nice sweetness to this already refreshing salad.
Recipe FAQs
You can store this creamy cucumber salad in the fridge for up to 3 days in an airtight container.
Yes, you can make it at least 24 hours in advance. Give it a quick toss before you serve.
You can use regular cucumbers or English cucumbers.
Yes, absolutely! So, enjoy until your heart’s content.
More delicious summer salad recipes
Looking for other recipes like this? Try these:
How do I serve this salad?
The best thing about this cucumber salad is that will go with anything. Here are a few of my favorite dishes…
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Creamy Cucumber Salad with Mayo (Vegan)
This creamy cucumber salad with vegan mayo is easy to whip up and a super refreshing summer side dish. Made with crisp refreshing English cucumbers, red onions, and a creamy homemade dressing, it’s sure to be a family favorite! This is an easy-to-make salad perfect for any summer BBQ or potluck. Healthy, oil-free, and absolutely delicious!
- Total Time: 40 minutes
- Yield: 8 servings 1x
Ingredients
- 2 large cucumbers, peeled and sliced
- ½ red onion thinly sliced
- ¾ cup vegan mayonnaise (cashew mayo, tofu mayo)
- 2 Tablespoons white vinegar
- 1 Tablespoon maple syrup or agave
- 2 Tbsp chopped fresh dill or dried dill
- ½ teaspoon of garlic powder
- Salt and pepper to taste
Instructions
- Place the cucumbers in a colander and rinse them in the sink. Then dry them with a paper towel before peeling and slicing.
- Peel and slice the cucumbers, place the cucumber slices on a paper towel, and pat dry. In a large mixing bowl add the cucumbers and red onion.
- To a separate bowl add the vegan mayo, vinegar, sweetener, and dill. Whisk the ingredients together until it’s smooth and creamy. Taste and add salt and pepper as needed.
- Pour the dressing over the cucumbers and onions. Stir everything together with a spatula until the cucumbers and onions are completely coated with the dressing.
- Cover the mixing bowl with plastic wrap and refrigerate for 30-45 minutes giving the cucumbers and onions time to marinate in the dressing. This will allow the flavor to really develop.
- Remove the from the fridge and lightly toss everything one final time. Enjoy!
Notes
Refrigerate before serving: Giving the cucumbers time to marinate in the dressing only enhances the flavor. So, let the salad chill in the fridge for 30-45 minutes before serving.
Dry: cucumbers contain a lot of water so I like to lightly pat dry the slices with a paper towel before mixing the salad together.
Use a sharp knife or mandoline: be sure and use a sharp knife when slicing the cucumbers and onion. I prefer to use a mandoline slicer for the cucumbers so each slice is the same thickness.
Fresh cucumbers: Don’t use old cucumbers because they won’t be as crunchy and that is one of the most important elements of this recipe.
Crunchy additions: Radishes, carrots, and celery are a great way to add flavor, texture, and more crunch.
Sweet things: Dried cranberries and raisins add a nice sweetness to this already refreshing salad.
- Prep Time: 10 minutes
- Refrigerate: 30 minutes
- Category: Vegan Side Dish Recipes
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 of 8
- Calories: 97
- Sugar: 3.3 g
- Sodium: 150.1 mg
- Fat: 6.3 g
- Carbohydrates: 8.6 g
- Fiber: 0.9 g
- Protein: 3.1 g
- Cholesterol: 0 mg
Keywords: creamy cucumber salad with mayo, creamy cucumber salad, cucumber onion salad, easy plant-based recipes, easy vegan recipes, vegan side dish
This creamy cucumber salad with vegan mayo is easy to whip up and a super refreshing summer side dish. Made with crisp refreshing cucumbers, red onions, and a creamy homemade vegan mayo dressing, it will be a family favorite! An easy-to-make salad perfect for any summer BBQ or potluck. Healthy, oil-free, and absolutely delicious!
★★★★★
I made this tonight as I could not bear the thought of cooking anything. So this delicious salad, with a little sweet onion because I didn’t have any red onion! So good and refreshing. Made using your tofu mayo. Also had some toast with hummus. Thanks for the quick recipe.
★★★★★
Awesome! Thanks so much for letting me know.