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Creamy Vegan Cucumber Salad, vegan recipe

Creamy Vegan Cucumber Salad

A crisp vegan cucumber salad built on one key step: salting and draining the cucumbers first so the creamy dill dressing stays thick and the slices stay crunchy.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad
Cuisine: German
Ingredients Method Notes

Ingredients
  

Cucumbers
  • 2 lb English cucumbers about 3 large, thinly sliced
  • 1 tablespoon fine salt for drawing out the water
Creamy dill dressing
  • 1/2 cup vegan mayonnaise
  • 2 tablespoons white vinegar or apple cider vinegar
  • 1 tablespoon fresh dill finely chopped, or 1 teaspoon dried
  • 1 teaspoon maple syrup
  • 1 small garlic clove grated or finely minced
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon black pepper
To finish
  • 1/2 red onion very thinly sliced
  • 2 tablespoons fresh chives or green onion chopped, optional
  • extra fresh dill for serving

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the dried cucumber slices and the thinly sliced red onion to the dressing and toss until every slice is coated.
  6. 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

English cucumbers have thin skin and small seeds, so they slice cleanly and hold up to the salt without going limp. If you only have regular cucumbers, peel them and scoop out the watery seed center with a spoon before slicing. Don't skip or rush the draining step, because it's the difference between a salad that stays crisp and one that turns watery within an hour. Serve it within a day or two for the best crunch, and if it does loosen up, spoon off any liquid that collects before you stir.