Vegan Cucumber Salad
User Reviews
5
2 reviews
Excellent
Vegan Cucumber Salad
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A tangy, flavour-filled vegan cucumber salad you can whip up in just 10 minutes!
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Ingredients
- 2 large cucumber thinly sliced, English
- ½ cup red onion thinly sliced
- ⅓ cup white vinegar distilled
- 1 tablespoon maple syrup
- 2 teaspoons dried dill weed or 2 tablespoons fresh
- salt to taste
- black pepper to taste
Instructions
- Place the sliced cucumber and red onion in a large bowl. Then combine the vinegar, maple syrup, and dill in a small bowl and mix well. Pour the dressing over the salad and stir to evenly coat the slices.
- Refrigerate for 1 hour or longer to chill and then serve.
Notes
- For the best flavour and texture, plan to make this salad not more than 1-2 hours before serving, as it softens more and more as it sits in the vinegar.
- For a creamy dressing, add 2 tablespoons of dairy-free yogurt or cashew cream.
Nutrition Information
Show Details
Calories
48cal
(2%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Sodium
5mg
(0%)
Potassium
262mg
(6%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
166IU
(3%)
Vitamin C
6mg
(7%)
Calcium
36mg
(4%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 48 kcal
% Daily Value*
| Calories | 48cal | 2% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Sodium | 5mg | 0% |
| Potassium | 262mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 166IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 36mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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