Introducing your new favorite summer salad! This Creamy Vegan Cucumber Salad is made with crisp cucumbers, fresh dill, vegan yogurt, red onion, and radishes. It's ready in under 15 minutes and is light, refreshing, and oh so creamy despite being dairy-free!
It's the perfect side dish to add a burst of freshness to your favorite summer dishes.
Ingredient Notes
This vegan cucumber salad recipe is made with vegan yogurt instead of dairy-based yogurt or mayo but is still perfectly creamy despite being dairy-free and egg-free!
Mini Cucumbers: Remove seeds if large to prevent extra water in the salad. Mini cucumbers are ideal because they're tender and crisp.
Red Onion: Reduce the amount or chop finely if you prefer a milder taste.
Herbs: Fresh dill and chives are essential for flavor.
Yogurt Sauce: Whisk vegan yogurt, apple cider vinegar, Dijon mustard, and maple syrup into a smooth, tangy dressing that balances the cucumbers and onion.
How to Make This Recipe
This salad recipe is made up of simple ingredients that are fresh and bright. It's the perfect recipe to take to your next BBQ!
The full recipe can be found in the recipe card below.
Step 1: Begin by thinly slicing the mini cucumbers, radishes, and red onion. Place the sliced vegetables into a large bowl along with the chopped dill, chives, and garlic.
Step 2: Toss to combine.
Step 3: In a separate small bowl, whisk together the unsweetened vegan yogurt, Dijon mustard, maple syrup, a pinch of salt, and black pepper.
Step 4: Pour the prepared sauce into the bowl of vegetables and toss them until they are thoroughly combined. If desired, take a moment to taste the mixture and add an extra pinch of salt and black pepper.
Substitutions
Vegan Yogurt: The dairy-free yogurt adds a tangy and light flavor to the creamy dressing but you can use vegan mayo or vegan sour cream.
Apple Cider Vinegar: Red wine vinegar or white vinegar will work just fine. If you don't like the flavor, you can opt for lemon juice instead.
Serving Ideas
This creamy cucumber dill salad is a refreshing and bright dish that combines crisp cucumber, red onion, and radishes with a tangy yogurt dressing.
It can be served as a salad or an easy side dish.
- Side dish: Serve cucumber salad as a refreshing side dish alongside grilled tofu or your favorite plant-based protein.
- Wraps and sandwiches: Use the cucumber salad as a filling for wraps or sandwiches. It adds a refreshing crunch and flavor!
- Topping for tacos: This crisp crunchy salad makes for a wonderful taco topping. I topped an almond flour tortilla with baked bbq tofu and leftover cucumber salad for dinner one night and it was incredible!
Tips & Tricks
Choose fresh cucumbers: Opt for firm, crisp cucumbers with vibrant colors. Avoid any that are soft or have wrinkled skin.
Choose a yogurt you enjoy the flavor of! I used unsweetened cashew milk yogurt. Coconut yogurt tends to have a stronger flavor so I would avoid that one. But almond milk or soy milk yogurt will work!
Experiment with herbs and spices: Besides dill and chives, consider adding other fresh herbs like parsley, basil, or mint. Red chili flakes would be delicious as well.
Storage
This vegan creamy cucumber salad is best served immediately but can be enjoyed for up to 3 days if stored properly in an airtight container in the fridge.
Cucumbers release water and they will lose a bit of their crisp texture. But it's still delicious and can be enjoyed if stored properly.
Frequently Asked Questions
Nope! Not necessarily at all to peel the cucumbers.
Cucumbers have a high water content so it's near impossible to keep them from getting watery. You can sprinkle some salt directly on your cut cucumbers and place them in a colander for 30 minutes to help draw out some of that excess moisture. But I don't find that necessary for this recipe. It's okay that it gets a little watery- it's still delicious and will go fast!
More Salad Recipes You'll Love
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Recipe
Creamy Vegan Cucumber Salad
Ingredients
- 4 Mini Cucumbers about 2 cups
- ½ Red Onion about ¾ cup
- 1 cup Sliced Radishes
- 2 tablespoons Chopped Fresh Dill
- 2 tablespoons Chopped Chives
- 1-2 Garlic Cloves minced
- ⅓ cup Vegan Yogurt unsweetened
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Dijon Mustard
- 1 teaspoon Maple Syrup
- Pinch of Kosher Salt
- Pinch of Black Pepper
Instructions
- Prep your vegetables by thinly slicing the mini cucumbers, radishes, and red onion. You'll want roughly 2 cups of cucumbers, 1 cup of radishes, and 1 cup of red onion. Add vegetables to a large bowl.
- Finely chop the dill, chives, and garlic and add to the large bowl with the vegetables.
- Whisk together the unsweetened vegan yogurt, dijon mustard, maple syrup, pinch of salt, and black pepper in a small dish.
- Pour the sauce into the bowl of vegetables and toss until well combined. Taste and add an additional pinch of salt and black pepper if needed.
- Serve immediately or store leftovers in an airtight container in the fridge for up to three days.
Notes
Disclosure: This page contains some affiliate links. Please know that I may receive a percentage or commission from a link included on this page, at no extra cost to you. I will only ever recommend a product that I have used and believe has substantial value to my readers.
Nicholas Benedetto says
Vegan? Since when is a salad NOT vegan. When you don't use a vinaigrette dressing.
Liv says
This salad contains vegan yogurt. Regular yogurt is not vegan. Hence why I used vegan in the title. Thank you!