CREAMY VEGAN CUCUMBER SALAD (GERMAN-INSPIRED)
Creamy, German-inspired cucumber salad with fresh dill and tangy coconut yogurt. A refreshing, plant-based side for BBQs and beyond. Just 15 minutes, 10 ingredients, and 1 bowl required!
Provided by Minimalist Baker
Categories Side Dish
Time 15m
Number Of Ingredients 10
Steps:
- In a medium mixing bowl, add all ingredients except for the dill and cucumber (so onion, garlic, coconut yogurt, salt, pepper, lemon juice, apple cider vinegar, mustard, and maple syrup). Mix the dressing until smooth. NOTE: For less intense onion/garlic flavor, you can soak the onion and garlic in boiling water for 5 minutes, then strain well and add to the mixing bowl.
- Add the dill and sliced cucumber and mix again until cucumber is well coated with dressing.
- Taste and adjust as needed, adding lemon juice or apple cider vinegar for acidity, maple syrup to balance the acidity, dill for herby flavor, or more cucumber for a less saucy dressing.
- Best when fresh. If preparing in advance, store dressing and cucumber separately in the refrigerator for up to 2-3 days. Not freezer friendly.
Nutrition Facts : ServingSize 1 side serving, Calories 127 kcal, Carbohydrate 8.4 g, Protein 0.9 g, Fat 12.8 g, SaturatedFat 11.4 g, Sodium 373 mg, Fiber 1.5 g, Sugar 4.2 g, UnsaturatedFat 0.2 g
VEGAN CREAMY CUCUMBER SALAD
A twist on a Betty Crocker classic. Feel free to sub out some all purpose seasoning of your choice if you don't have access to the wonderful Fox Point from Penzeys Spices.
Provided by januarybride
Categories Vegan
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix mayo, sour cream, and spices in a large bowl.
- Add cucumbers and onions and toss to coat.
- Place covered in the fridge for 3-4 hours for the flavors to develop.
Nutrition Facts : Calories 84, Fat 5.1, SaturatedFat 0.8, Cholesterol 3.8, Sodium 253.2, Carbohydrate 9.9, Fiber 0.9, Sugar 3.9, Protein 1.2
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