This vegan cucumber salad starts with salt and a colander rather than the dressing. I slice the cucumbers thin, toss them with salt, and let them sit for half an hour so they shed the water that would otherwise pool at the bottom of the bowl by dinnertime. That one step is what keeps the slices crunchy and the dressing creamy instead of turning both into a thin, sad puddle, and once it’s done the rest of the salad comes together in about five minutes. I reach for English cucumbers because their thin skin and small seeds mean less water to start with, but the salt-and-drain step is what makes the real difference.
The dressing is a simple creamy dill mix built on vegan mayonnaise, white vinegar, a little maple syrup, fresh dill, and grated garlic. It works on the same idea as the dressing on my creamy vegan coleslaw and vegan ranch dressing, where a tangy base does most of the work. I serve it the way I’d serve vegan potato salad, cold from the fridge next to anything grilled, and it’s just as at home beside a plate of vegan jalapeno poppers at a cookout. It’s the cucumber salad I come back to all summer, and it travels well as long as you keep the bowl cold.
Creamy Vegan Cucumber Salad
Ingredients
Method
- Trim the cucumbers and slice them as thin as you can, about 1/8 inch, using a sharp knife or a mandoline. Put the slices in a colander set over a bowl.
- Sprinkle the salt over the cucumbers, toss with your hands so every slice is coated, and let them sit for 30 minutes, or up to an hour, until beads of water collect in the bowl below.
- Lift the cucumbers out in handfuls and squeeze them gently over the sink, then spread them on a clean kitchen towel and pat dry. Don't rinse them, because the salt has already seasoned the slices, but do get them as dry as you can.
- While the cucumbers drain, whisk the vegan mayonnaise, vinegar, dill, maple syrup, grated garlic, Dijon mustard, and black pepper in a large bowl until the dressing is smooth and thick.
- Add the dried cucumber slices and the thinly sliced red onion to the dressing and toss until every slice is coated.
- Cover and chill for 30 minutes, or up to a few hours, so the flavors settle. Stir again just before serving, scatter the chives and fresh dill over the top, and serve cold.
Notes
Tips for Best Vegan Cucumber Salad
Cucumber salad is a short ingredient list, so the small steps decide whether it tastes crisp or limp. The three that matter most are slicing thin, salting long enough, and drying the slices before they meet the dressing.
- Salt and drain the cucumbers for a full 30 minutes. The salt pulls water out through the cell walls, so the slices stay crisp instead of softening in their own juice, and you end up pouring that water down the sink instead of leaving it in the bowl.
- Slice thinner than you think you need. Thin slices take the salt and the dressing more evenly, and they read as crisp rather than bulky. A mandoline makes this quick and even, and it’s the one tool I’d reach for if you make this often.
- Dry the slices well once they’ve drained. Any water left on the surface thins out the dressing, so a quick pat with a clean towel keeps the creamy texture intact and helps the dressing cling instead of sliding off.
- Use English or Persian cucumbers when you can. They have thinner skin and fewer seeds, so there’s less watery core to deal with and the slices hold their shape. Regular garden cucumbers work too, but peel them and scrape out the seeds first.
- Grate the garlic rather than chopping it. One small clove spread through the dressing gives flavor without the sharp bite a big raw chunk would add to a mild salad, and it disappears into the creamy base.
- Taste the dressing before it meets the cucumbers. It should be tangy and a little sweet on its own, so adjust the vinegar or maple syrup while you can still taste it clearly, because it’s harder to fix once the cucumbers dilute it.
Storage
This creamy vegan cucumber salad keeps in a sealed container in the fridge for about 2 days, and it’s at its best within the first 24 hours while the slices are still firm. It will release a little liquid as it sits, which is normal for cucumbers, so pour off any water that collects and give it a stir before serving. I don’t recommend freezing it, because the cucumbers turn soft and mushy once thawed. For a make-ahead version, salt, drain, and dry the cucumbers a few hours ahead and keep the dressing separate, then toss everything together just before the meal so nothing turns watery. If you’re packing it for a picnic, keep the container in a cooler and stir it once you’re ready to eat.
FAQ
How do I keep cucumber salad from getting watery?
The most reliable fix is to salt the sliced cucumbers and let them drain for at least 30 minutes before dressing them. The salt draws water out through the cucumber’s cell walls, so it ends up in the bowl instead of in your salad. After draining, pat the slices dry and keep the dressing separate until you’re ready to serve. Even with that step, a little liquid will collect over a day or two, and pouring it off keeps the salad fresh. A salad spinner helps too if you have one, since it flings off the last drops without bruising the slices.
Can I make vegan cucumber salad ahead of time?
Yes, with one adjustment, which is to prep the cucumbers and the dressing separately. Salt, drain, and dry the cucumbers, store them in one container, and keep the dressing in another, then toss them together within an hour of serving. Once combined, the salad is best eaten within a day, since the cucumbers keep softening the longer they sit in the dressing. This is the same reason a dressed slaw is best the day you make it.
What can I use instead of vegan mayonnaise?
You can swap the vegan mayonnaise for an equal amount of thick unsweetened vegan yogurt, or use half of each for a lighter dressing. Cashew cream works too if you blend it smooth. Whatever you choose, keep it thick, because a thin base won’t cling to the cucumber slices. Vegan sour cream sits between the two, and it’s a good middle ground if you want something a little lighter than mayonnaise.
Which cucumbers are best for cucumber salad?
English or Persian cucumbers are the easiest choice because their thin skin and small seeds mean less watery core and a cleaner crunch. If you only have standard garden cucumbers, peel them and scoop out the seed center with a spoon before slicing, then salt and drain as usual. Whatever type you pick, firmer and fresher cucumbers give a better crunch than ones that have gone soft in the fridge.
