Cucumber (1 medium, about 2 cups sliced): Opt for a preferably English cucumber for its crisp texture, enhancing the overall freshness of the salad.
Unsweetened Nondairy Yogurt (5.3 ounces, approximately 1 small carton, or about ⅔ cup): A creamy and dairy-free base that forms the heart of the luxurious dressing, providing richness and depth.
Dijon Mustard (2 teaspoons): Infusing a subtle kick of spiciness, Dijon mustard contributes to the complexity of flavors in the dressing.
Apple Cider Vinegar (1 ½ tablespoons): Adding a tangy note, apple cider vinegar enhances the overall vibrancy of the salad.
Fresh Lemon Juice (2 tablespoons, approximately 1 medium lemon): The zesty freshness of lemon juice elevates the flavor profile, providing a delightful citrusy balance.
Red Onion (1 small, small dice, approximately ½ cup): The sharpness of red onion brings a vibrant crunch, complementing the coolness of cucumber.
Garlic Clove (1 large): Grated directly into the dressing, garlic introduces a subtle yet impactful layer of savory essence.
Maple Syrup (to taste): Offering a touch of sweetness, maple syrup allows for the perfect balance of flavors in the dressing.
Salt & Freshly Ground Black Pepper (to taste): Seasoning essentials that contribute to the nuanced taste profile of the salad.
Chopped Dill (¼ cup): Infusing a delightful herbal note, dill adds a layer of freshness and complexity to the overall composition.
Instructions for Culinary Harmony:
Cucumber Slicing Mastery: Begin the culinary journey by finely slicing the cucumber, either with a mandolin or a sharp knife, ensuring uniformity for an aesthetically pleasing salad.
Dressing Symphony: Craft the dressing by combining unsweetened nondairy yogurt, Dijon mustard, apple cider vinegar, fresh lemon juice, and diced red onion. Grate the garlic directly into the mixture and add maple syrup to taste. Season with salt and freshly ground black pepper, ensuring a harmonious blend of flavors.
Cucumber Embrace: Gently fold the sliced cucumber and chopped dill into the dressing, ensuring each cucumber slice is coated with the creamy delight.
Pro Tips for Culinary Bliss:
Yogurt Varieties: Choose from a variety of unsweetened nondairy yogurts, such as cashew, almond, or coconut, depending on personal preferences. For those using sweetened yogurt, adjust the amount of maple syrup accordingly.
Cucumber Slicing Tip: Achieve thin and uniform cucumber slices for optimal visual appeal and texture.
Nutritional Insight:
Per Serving (Approximate Values):
Calories: 87
Carbohydrates: 15g
Protein: 3g
Fat: 2g
Fiber: 2g
Sugar: 7g
Sodium: 74mg
Vitamin A: 531IU
Vitamin C: 27mg
Calcium: 133mg
Iron: 1mg
Note: Nutritional values may vary based on specific ingredient brands and quantities used.
Conclusion:
For ingredients and comprehensive cooking instructions, please proceed to the next page or click the open button (>)
Our Vegan Creamy Cucumber Salad emerges as a culinary symphony, blending simplicity, affordability, and tantalizing flavors into a delightful dish. Elevate your dining experience with this easy-to-make, budget-friendly creation, perfect for a quick side dish or a refreshing standalone salad. As you savor the crispness of cucumber coated in the velvety embrace of the creamy dressing, relish in the balance of textures and flavors. This salad is a testament to the artistry of plant-based cuisine, proving that wholesome, vegan delights can be both accessible and irresistibly delicious.
Easy Vegan Creamy Cucumber Salad
Easy Vegan Creamy Cucumber Salad uses budget-friendly ingredients, and takes only 15 minutes to make. The whole family will love this delicious salad. Oil-free.
Prep Time10minutes mins
Cook Time5minutes mins
Total Time15minutes mins
Course: Side Dish
Cuisine: Vegan
Servings: 2
Calories: 87kcal
Ingredients
1 medium cucumber about 2 cups sliced (preferably English cucumber)
5.3 ounces unsweetened nondairy yogurt (1 small carton) or about ⅔ cup
2 teaspoons Dijon mustard
1 ½ tablespoons apple cider vinegar
2 tablespoons fresh lemon juice (about 1 medium lemon)
1 small red onion small dice (about ½ cup)
1 large garlic clove
Maple syrup to taste
Salt & freshly ground black pepper to taste
¼ cup chopped dill
Instructions
Finely slice the cucumber using a mandolin or sharp knife.
Make the dressing: In a medium bowl, mix the yogurt, Dijon, apple cider vinegar, lemon juice, and red onion. Grate the garlic directly into the dressing. Add maple syrup to taste. Season with salt and pepper.
Add the remaining salad ingredients: Gently fold in the cucumber and dill.
Notes
Most unsweetened nondairy yogurts will work in this recipe. My preferred choice is cashew yogurt, but almond and coconut are good substitutes. If you are using sweetened yogurt, you will not need to add maple syrup to taste.
Nutrition
Calories: 87kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 74mg | Potassium: 275mg | Fiber: 2g | Sugar: 7g | Vitamin A: 531IU | Vitamin C: 27mg | Calcium: 133mg | Iron: 1mg
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