Vegan Creamy Cucumber Salad
This vegan creamy cucumber salad is refreshing, herby, and crunchy with a touch of spice. Ready in 15 minutes or less, it’s the perfect side salad or light lunch.
I don’t know about you, but the longer the winter goes on, the more I am craving fresh, vibrant summer flavors. This vegan creamy cucumber salad was just the thing to scratch my itch. Even better, it barely takes any time to make!
Why You’ll Love This Recipe
- Quick and easy! It takes just 15 minutes to prepare, and you can enjoy the leftovers for a few days.
- The vegan yogurt-feta dressing pairs beautifully with the crisp cucumbers. It’s kind of like reverse vegan tzatziki, where cucumber is the star.
- Considering how little it costs to make, this vegan creamy cucumber salad has a real luxury vibe to it. Maybe it’s the pistachios?
- With very little effort, the end result looks amazing. If you’re hosting a dinner party, this will add a pop of color to the table.
Key Ingredients
- Cucumbers are the star of the show, bringing hydration and crunch. As you know, sometimes you just gotta eat a whole cucumber… or two!
- Vegan yogurt adds that rich, creamy texture, and is the main ingredient for the dressing.
- Fresh herbs, including dill and mint, contribute a nice boost of green that elevates the flavors.
- Pistachios add a little crunch and nuttiness to balance the softness.
Hack It!
- I know that pistachios are not the cheapest. You can swap pistachios for almonds or walnuts.
- If you have a nut allergy, use sunflower seeds, sesame, or pumpkin seeds in place of pistachios.
- If you want to add extra protein, make this into waffle iron tofu salad.
- This recipe only uses a small amount of chili flakes, but if you’re sensitive to spice, you can omit.
- This vegan creamy cucumber salad also works as filling for sandwiches, wraps, and pita.
How to Make Vegan Creamy Cucumber Salad
Step 1: Slice and dice all of your ingredients. Add cucumber, red onion, dill and mint to a mixing bowl or jar.
Step 2: Add vegan yogurt, vegan feta, lemon juice, chili flakes, pistachios, salt and pepper.
Step 3: Add the lid to the jar and shake until everything is combined. Alternatively, mix your salad in the bowl.
Step 4: Enjoy immediately, topped with extra fresh herbs.
Frequently Asked Questions
Yes! Just keep the lemon juice, feta, and yogurt separate until you’re ready to combine.
This salad is great on its own, but also pairs well with falafel, pita bread, or grain bowls!
Once mixed with the dressing, I wouldn’t keep it longer than a day. But if you follow the instructions above, you can store it in the fridge for 3-4 days.
More Plant-Based Salads
- Cauliflower Sweet Potato Couscous Salad
- Couscous Salad with Feta and Mint
- Avocado Corn Salad
- Kale White Bean Salad
- Raw Carrot Salad
One of the ingredients is vegan feta. Although it’s optional, it really elevates the salad to the next level. If you don’t have vegan feta in your local stores (or don’t like the price tag), there is a simple and delicious feta recipe in the Scrappy Cookbook!
Along with 150+ plant-based recipes, my second book is focused on making the most of what you have. From utilizing so-called scraps to transforming leftovers, this cookbook will help you reduce food waste and save money!
The Recipe: Vegan Creamy Cucumber Salad
Ingredients
- 2 English cucumbers, sliced
- ½ red onion, thinly sliced
- 1 handful fresh dill, finely diced
- 1 handful fresh mint, finely diced
- 2 green onions, diced
- 2 tbsp vegan yogurt, unsweetened, thick
- ½ cup vegan feta
- 1 lemon, juiced
- ½ tsp Korean chili flakes, or regular chili flakes
- ½ cup pistachios, crushed
- ½ tsp salt
- black pepper
Equipment
- Mandolin optional
Instructions
- In a bowl or jar, combine the cucumber, red onion, fresh dill and mint.
- Add the yogurt, vegan feta, lemon juice, chili flakes, pistachios, salt and pepper. Add the lid to the jar and shake until everything is combined. Alternatively, stir in the bowl until completely combined.
- Enjoy immediately, or store in the fridge with the lemon juice, feta and yogurt separate until you’re ready to combine.
Notes
- I know that pistachios are not the cheapest. You can swap pistachios for almonds or walnuts.
- If you have a nut allergy, use sunflower seeds, sesame, or pumpkin seeds in place of pistachios.
- If you want to add extra protein, make this into waffle iron tofu salad.
- This recipe only uses a small amount of chili flakes, but if you’re sensitive to spice, you can omit.
- This vegan creamy cucumber salad also works as filling for sandwiches, wraps, and pita.