Creamy Vegan Cucumber Salad
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!
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Servings: 6
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
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
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