Ingredients
- 2 large cucumbers, peeled and sliced
- 1/2 red onion thinly sliced
- 3/4 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
- 1/2 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