Vegan Cucumber Salad
You can whip up this vegan cucumber salad in just minutes, and enjoy its cool, crisp freshness alongside chicken, fish, or just about anything.
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Vegan Cucumber Salad
Everyone needs a super simple salad recipe in their repertoire, and this is definitely one of them. It’s a “barely counts as a recipe” recipe because of its limited ingredients and the utter lack of concentration it requires to make it. But, hey, not everything needs to be complicated, so off to this vegan cucumber salad we go.
Cool, crisp, and refreshing, this salad pairs well with just about anything, especially chicken and fish. You can also dress it up easily. Adding some tomatoes, black olives, or crumbled feta wouldn’t break any rules here, or you can leave it as is.
This vegan cucumber salad is ideal for the warmer months but suitable year-round. It’s also very economical, can be made ahead of time (sans dressing), and is easily transportable–perfect for a picnic side.
Shopping List
- cucumber
- red onion
- fresh dill
- garlic powder
- extra virgin olive oil
- red wine vinegar
Pro Tips
Use a mandolin: Although not a necessity, a mandolin will produce perfectly even cucumber slices. Just use it with caution!
Prepare ahead of time: You can prepare this salad beforehand; just leave out the dressing until you’re ready to serve it.
Suggestions for Variations & Substitutions
- Fresh minced parsley would be a nice addition to the dill.
- Add tomatoes and black olives (e.g., Kalamata) for a heartier salad.
- Add some crumbled feta cheese for a touch of creaminess and tang.
- Replace the red wine vinegar with freshly squeezed lemon juice.
- Replace the red onion with scallions, or use both for more onion flavor.
- Leave the skin on the cucumber, if desired.
Leftovers
REFRIGERATOR: Store in an airtight container in the refrigerator and consume within 1 to 2 days. Note: This salad is best eaten right away, as the cucumbers will turn soggy the longer they sit.
More Salad Recipes
Vegan Cucumber Salad
Ingredients
- 1 large cucumber, peeled and sliced into ⅛" rounds
- ⅓ cup red onion, sliced thinly
- 2 tablespoons fresh dill, chopped
- ⅛ teaspoon garlic powder (use a rounded ⅛ teaspoon)
- ⅛ teaspoon kosher salt, or more
- Freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
Instructions
- Add the sliced cucumber, red onion, and fresh dill to a medium-sized bowl.1 large cucumber, peeled and sliced into ⅛" rounds; ⅓ cup red onion, sliced thinly; 2 tablespoons fresh dill, chopped
- Season the cucumber salad with the remaining ingredients.⅛ teaspoon garlic powder (use a rounded ⅛ teaspoon); ⅛ teaspoon kosher salt; freshly ground black pepper; 2 tablespoons extra virgin olive oil; 1 tablespoon red wine vinegar
- Toss everything together. Taste for salt, and add more if necessary. Also add more garlic powder if needed. Enjoy!