Vegan Cucumber Salad Recipes

CREAMY VEGAN CUCUMBER SALAD (GERMAN-INSPIRED)

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.

VEGAN CREAMY DILL CUCUMBER SALAD

Steps:

• Combine cucumbers, vegan mayonnaise, celery, lemon juice, fresh dill, garlic, salt, black pepper, and dried dill in a bowl.
• Cover the bowl with plastic wrap. Refrigerate at least 2 hours before serving.

SIMPLE VEGAN CUCUMBER SALAD

Steps:

• Place sliced cucumber in a large bowl.
• Combine vinegar, dill, maple syrup, salt and pepper in a small bowl. Whisk to thoroughly combine.
• Pour vinegar mix over cucumbers and toss to coat. Taste and add more salt if needed.
• Serve immediately or refrigerate for 1-2 hours.

CUCUMBER SALAD

Steps:

• Thinly slice the cucumbers. Place the cucumber and onion slices in a colander and toss with the salt. Let sit in the sink or over a bowl for 30 to 40 minutes If you have time) to catch the liquid that will drip out.
• Rinse the cucumbers and onion in very cold water. Then, rinse the cucumbers and onion and using your hands, or better yet a clean dishtowel squeeze the liquid from the vegetables, getting as much water out as possible..
• Transfer to a bowl and add the vinegar, oil, dill, sugar, and pepper. Toss to combine. Serve immediately, or refrigerate for a day, knowing the salad will soften as it marinates.

CREAMY VEGAN CUCUMBER POTATO SALAD

Steps:

• Blend the tofu, garlic, salt, lemon, olive oil and rosemary together until smooth and fluffy.
• Place the baby potatoes, cucumber and onion in a large bowl. Toss until evenly combined. Spoon on the tofu mixture and gently combine into the salad, careful not to separate the cooked potatoes. Chill until ready to serve.

VEGAN CHICKPEA SALAD

Steps:

• Rinse the canned chickpeas and kidney beans.
• Finely chop the Spanish onion. Dice the cucumber and the tomatoes.
• Finely chop the parsley. Combine everything in a large bowl and stir in the lemon juice and the olive oil. Season with salt and pepper.

CUCUMBER AND TOMATO SALAD

Steps:

• In a large bowl, add the cucumbers, tomatoes, onion and chickpeas. Gently toss to combine.
• In a small bowl, add the olive oil, lemon juice, vinegar, agave, Italian seasoning, vegan parmesan, salt and pepper. Whisk to combine well.
• Pour the dressing into the large bowl and gently toss to combine. Taste for seasoning and add more if needed.
• Cover and chill for 30-60 minutes to marry the flavors. Toss at the midway mark. Remove from the fridge and toss again. Taste for seasoning again and add more if needed.

VEGAN CUCUMBER SALAD

Steps:

• Using a mandoline, thinly slice cucumber and red onion. To slice red onion, cut the onion in half and peel outermost layers. Slice the onion using the mandoline. Break up onion slices with your hands.
• In a large mixing bowl, whisk together the vegan mayo, vegan yogurt, garlic, lemon juice, apple cider vinegar, mustard, maple syrup, salt, and pepper. Taste and adjust seasonings if needed.
• Add sliced onions, cucumber, capers, and dill. Mix together.
• Serve immediately or refrigerate before enjoying.

CREAMY VEGAN CUCUMBER SALAD

Steps:

• Toss the chopped cucumber and red onion in a large bowl.
• In a small bowl, whisk the dill, cashew butter, lemon juice, water, garlic, and sea salt until creamy and smooth.
• Pour the Creamy Ranch and Dill Dressing onto the vegetables. Toss until the vegetables are creamy and well coated with the dressing. Garnish with extra dill. Enjoy!