Vegan Cucumber Salad
A refreshing and delicious vegan cucumber salad recipe. Thinly sliced cucumber and red onion slathered in a creamy vegan dill mayonnaise. Perfect for sharing.
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Equipment
- mandolin with a hand guard to protect your fingers (optional)
- A paring knife
- Small bowl
- medium size bowl.
- hand whisk
Ingredients
- 1 whole English cucumber, sliced
- 1 very small red onion
Dill Mayonnaise Dressing
- 4 tablespoon mayonnaise, heaped tablespoons
- 3 tablespoon fresh dill, roughly chopped
- 2 tablespoon lemon juice
- 1 small clove garlic, crushed
- ⅛ teaspoon mustard powder
Instructions
- Prepare the dressing. Peel, then crush a garlic clove. Roughly chop a few stems of dill, until you have about 3 tablespoons. Half a lemon and squeeze 2 tablespoons of lemon juice into a small bowl. Whisk the dressing ingredients together until you have a beautifully smooth and creamy dressing.
- Finish the cucumber salad. Slice half a red onion very thin, saving the other half for use in another recipe. Take the English cucumber and slice that into rounds about 3mm thick. Add the ingredients to a medium size bowl. Pour over the salad dressing, then gently toss together until everything is lightly covered with mayonnaise. Sprinkle with any leftover torn dill before serving.
Notes
Tips
If you prefer a thinner dressing add a little more lemon juice.If you want a thicker dressing add more mayonnaise. Season to taste the cucumber salad with mayonnaise with salt and freshly ground pepper to taste.
Storing
It’s best to enjoy this creamy salad on the day. Although, you can keep it for 1-2 days if stored in a lidded container in the fridge. Store the dressing separately and add to the vegan cucumber salad before serving to avoid it turning soggy. Did you make this recipe?Please leave a comment below to help other people.