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Creamy Cucumber Salad Recipe

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4.4 from 6 reviews

This creamy cucumber salad is a refreshing, simple side dish combining thinly sliced cucumbers and fresh green onions in a tangy and creamy dressing made from vegan mayo, Greek yogurt, apple cider vinegar, and a hint of sweetness from maple syrup. Perfect for a light lunch, picnic, or as an accompaniment to grilled dishes, this salad is easy to make, ready in under 30 minutes, and can be tailored to vegan or dairy preferences.

Ingredients

Vegetables

  • 2 large cucumbers
  • 1 large green onion
  • 3 tablespoons fresh dill

Dressing

  • ½ cup vegan mayo or regular mayonnaise
  • ½ cup Greek yogurt (fat-free Greek yogurt or substitute with non-dairy yogurt)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup or sugar
  • 1 teaspoon salt (adjust to taste)
  • ⅛ teaspoon black pepper

Instructions

  1. Slice the Cucumbers: Thinly slice 2 large cucumbers using a sharp knife or mandoline slicer to achieve uniform, delicate slices that will absorb the dressing well.
  2. Prepare the Green Onion and Dill: Thinly slice 1 large green onion, reserving some spring onion tops for garnishing. Finely chop about 3 tablespoons of fresh dill for added flavor.
  3. Combine Vegetables: Add the sliced cucumbers, green onion, and chopped dill to a large mixing bowl, ready to be mixed with the dressing.
  4. Make the Dressing: In a small bowl, whisk together ½ cup vegan mayo, ½ cup Greek yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon salt, and ⅛ teaspoon black pepper until the mixture is smooth and creamy.
  5. Mix Salad: Pour the creamy dressing over the vegetables in the large bowl and stir gently until everything is thoroughly combined and evenly coated.
  6. Marinate: Let the salad marinate for at least 15 minutes to allow flavors to meld and the cucumbers to soften slightly.
  7. Garnish and Serve: Before serving on a platter, garnish with reserved scallion tops and freshly ground black pepper to enhance freshness and presentation.

Notes

  • Nutritional information is estimated per serving assuming 4 servings from the recipe.
  • Substitutions: Use any type of cucumber (English, American, Persian) and substitute green onions with red, white onions, or shallots. Dill can be replaced with chives, Italian parsley, fennel fronds, or fennel seeds (1 teaspoon).
  • The vegan mayo can be swapped for regular mayonnaise; Greek yogurt can be replaced with whole-fat Greek yogurt, unsweetened non-dairy yogurt, or sour cream.
  • Apple cider vinegar may be substituted with fresh lemon juice or white vinegar, and maple syrup can be replaced by honey, agave, date syrup, or sugar.
  • Make ahead: Flavor improves after an hour or two, though cucumbers release water after 2-3 hours; toss before serving or drain excess liquid and add yogurt dollops to thicken.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Not recommended for freezing as texture and flavor may degrade.

Find it online: https://flavorspath.com/creamy-cucumber-salad-recipe/