Creamy Vegan Cucumber Salad (German-Inspired)
User Reviews
5
Creamy Vegan Cucumber Salad (German-Inspired)
Description
This salad combines thinly sliced or finely diced red onion with minced garlic in a dressing made from coconut yogurt, lemon juice, apple cider vinegar, Dijon mustard, maple syrup, sea salt, and black pepper. Freshly chopped dill and thin cucumber slices or ribbons are folded into the dressing to create a creamy coating. The use of coconut yogurt keeps the dish vegan while providing tang and creaminess similar to traditional sour cream or yogurt-based cucumber salads.
The resulting texture contrasts the crisp cucumber with a smooth, slightly tangy dressing. Seasoning can be adjusted to taste, increasing acidity or sweetness as preferred. This salad is best served fresh for a crisp quality and can be garnished with extra dill.
For preparation ease, soaking the onion and garlic briefly in boiling water reduces their pungency before combining with the dressing. Store the dressing and cucumbers separately if making ahead to preserve freshness. This salad is not suitable for freezing due to the yogurt base.
Ingredients
- 2/3 cup red onion or halved & thinly sliced with a mandolin* // ~1/2 medium onion as recipe is written, finely diced
- 1 large clove garlic minced
- 1 cup coconut yogurt we like Culina, unsweetened plain
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 Tbsp lemon juice (~ 1 medium lemon as recipe is written)
- 1 ½ Tbsp apple cider vinegar
- 2 tsp Dijon mustard (or yellow mustard)
- 1-2 tsp maple syrup (to balance out the flavor)
- 1/4 cup dill finely chopped
- 1 medium cucumber ~2 cups as recipe is written, halved lengthwise, thinly sliced
Instructions
- In a medium mixing bowl, add all ingredients except for the dill and cucumber (so onion, garlic, coconut yogurt, salt, pepper, lemon juice, apple cider vinegar, mustard, and maple syrup). Mix the dressing until smooth. NOTE: For less intense onion/garlic flavor, you can soak the onion and garlic in boiling water for 5 minutes, then strain well and add to the mixing bowl.
- Add the dill and sliced cucumber and mix again until cucumber is well coated with dressing.
- Taste and adjust as needed, adding lemon juice or apple cider vinegar for acidity, maple syrup to balance the acidity, dill for herby flavor, or more cucumber for a less saucy dressing.
- Best when fresh. If preparing in advance, store dressing and cucumber separately in the refrigerator for up to 2-3 days. Not freezer friendly.
Notes
- For a milder onion and garlic flavor, soak them briefly in boiling water, then drain before adding to the dressing.
- Thin slicing onions is traditional, but finely dicing makes the salad easier to eat.
- Prepare the dressing and cucumber separately for storing in the refrigerator up to 2-3 days to maintain freshness.
- This salad does not freeze well due to its creamy yogurt base.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(Side servings)
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Serving | 1side serving | |
| Calories | 127 | 6% |
| Carbohydrates | 8.4g | 3% |
| Protein | 0.9g | 2% |
| Fat | 12.8g | 20% |
| Saturated Fat | 11.4g | 57% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 373mg | 16% |
| Potassium | 28mg | 1% |
| Fiber | 1.5g | 6% |
| Sugar | 4.2g | 8% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 8.1mg | 9% |
| Calcium | 24.3mg | 2% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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