Facebook-f Pinterest Instagram Youtube Tiktok
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
Menu
  • HOME
  • COOKBOOKS
    • ‘VEGAN ASIAN’ COOKBOOK
    • FREE BONUS EBOOK
    • ‘VEGAN KITCHEN’ EBOOK (2019)
  • RECIPES & BLOG
    • All Recipes
    • 30 Minute Recipes
    • Salads and Starters
    • Soups and Stews
    • Easy Stir-Fries
    • Rice Recipes
    • Pasta and Noodle Recipes
      • Ramen and Noodle Soups
    • Asian Recipes
      • East Asian
        • Japanese Food
        • Korean Food
        • Chinese Food
      • Southeast Asian
        • Thai Food
        • Filipino Food
        • Vietnamese Food
        • Indonesian Food
      • Fusion
    • Tofu Dishes
    • Dumplings, Buns, and Pies
    • Finger Food
    • Cauliflower Recipes
    • Sauces and Dips
    • Holiday Recipes
  • COOKING ESSENTIALS
  • ABOUT
  • WORK WITH ME
    • Brand Collaborations
    • Food Photography
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Menu
  • All Posts
  • All Recipes
    • Salads and Starters
    • Soups and Stews
    • 30 Minute Recipes
    • Easy Stir-Fries
    • Rice Recipes
  • Asian Recipes
    • Southeast Asian
      • Thai Food
      • Filipino Food
      • Vietnamese Food
      • Indonesian Food
    • East Asian
      • Korean Food
      • Japanese Food
      • Chinese Food
    • Fusion
  • Tofu Recipes
    • Favorite Tofu Recipes
  • Pasta and Noodle Recipes
    • Ramen and Noodle Soups
  • Sauces and Dips
  • Sides and Snacks
  • Sweets and Desserts
  • More
    • Finger Food
    • Dumplings, Buns, and Pies
    • Savoury Dishes
    • Cauliflower Recipes
    • Holiday Recipes
    • Pantry Recipes
    • Pantry-Friendly Recipes
    • Lifestyle and Travel
Categories
  • Jeeca Jeeca
  • - July 2, 2022
  • - 7:48 am

Creamy Cucumber Dill Salad (Vegan)

Sharing is caring!

  • Facebook
  • Twitter
Jump to Recipe
Creamy Cucumber Dill Salad
This creamy cucumber dill salad is perfect served with barbecue or grilled dishes, added in wraps, and enjoyed however way you like.

This creamy cucumber dill salad is perfect served with barbecue or grilled dishes, added in wraps, and enjoyed however way you like. Its creamy and refreshing at the same time.

THIS CUCUMBER DILL SALAD IS:

I wanted a different cucumber salad from the usual Chinese-style ones I make so this salad was born. I had 2 cucumbers lying around and fresh dill i could harvest from my very resilient dill plant (I’m grateful it’s lived all these years despite the neglect), so I decided to make something with these.

I love the flavours of dill with its citrus-notes and that distinct flavour and I wanted the creaminess from the mayo in potato salads for this and  added some lemon (or lime) juice to cut through the richness. Adding some chili oil also adds that layer of heat and extra flavour. 

  • Perfect as a refreshing starter
  • Delicious as aside with your favourite main
  • Easy to prepare and make in big batches
  • Customisable depending on your preference

CAN I ADD OTHER VEGETABLES TO THIS SALAD?

Yes, you can! Feel free to add other vegetables like bell peppers, tomato, finely diced carrot, etc. Corn and beans are great additions too!

INGREDIENTS YOU NEED FOR CUCUMBER SALAD:

CUCUMBER

  • Japanese cucumbers or other pickling cucumbers
  • Pinch salt

DRESSING

  • red onion
  • garlic
  • fresh dill
  • vegan mayo
  • stone ground mustard or other mustard
  • lemon or lime juice
  • sugar
  • ground pepper

TO FINISH

  • chopped dill
  • chili oil (homemade recipe here)

HOW TO MAKE THIS CUCUMBER SALAD

Japanese or pickled cucumbers
Slicing cucumber
Prepare the cucumber: slice the cucumber into thin 1/2 inch (1.25 cm) thick pieces.
Place the cucumber on a basket/strainer with a catch basin.
Sliced cucumber with salt
Add the salt and gently massage. Leave the cucumbers to sit for 10-15 minutes for the excess water to draw out.
Drain from the excess liquid.
  • Prepare the cucumber: slice the cucumber into thin 1/2 inch (1.25 cm) thick pieces. Place the cucumber on a basket/strainer with a catch basin. Add the salt and gently massage. Leave the cucumbers to sit for 10-15 minutes for the excess water to draw out.
Fresh dill
Fresh dill harvested from my garden.
Freshly chopped dill
Roughly chopped dill.
Diced red onion
Creamy dill dressing
Prepare the dressing by mixing vegan mayo, fresh dill, onions, and other ingredients in a bowl.
Creamy dill dressing
Mix the dressing and feel free to adjust to your taste.
  • Meanwhile, prepare the dressing by mixing everything in a bowl. Feel free to adjust the dressing to your taste and add more sugar, if desired. I no longer added salt to the dressing since the cucumbers are salted.
  • Note: if using more cucumbers, I recommend to double the dressing if you want the cucumbers well coated in the dressing.
Adding some chilli oil to the cucumber salad adds a nice kick of spice and flavour.
  • Add the cucumber into the dressing. Mix well. Feel free to add a drizzle of chili oil for extra spice.
Homemade chili oil
I always keep a bottle of my homemade chili oil on hand since it’s so versatile.
  • You can find my homemade chili oil recipe here.
Creamy Cucumber Dill Salad
  • You can refrigerate this for a few hours for a colder salad or you can have it immediately. Serve and enjoy!

MORE RECIPES YOU MIGHT LOVE:

  • Spicy Cucumber Salad
  • Korean Cucumber Salad
  • Chili Garlic Butter Potatoes
  • Pan-Fried Tofu Cakes
  • Tofu ‘McNuggets’
Creamy Cucumber Dill Salad

Creamy Cucumber Dill Salad (Vegan)

5 from 5 votes
This creamy cucumber dill salad is perfect served with barbecue or grilled dishes, added in wraps, and enjoyed however way you like. Its creamy and refreshing at the same time.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 15 mins
Total Time 15 mins
Course Appetizer, Salad, Side Dish, Snacks, Starters
Cuisine American
Servings 2 small servings
Calories 87 kcal

Ingredients
  

Cucumber

  • 2 small Japanese cucumbers or other pickling cucumbers
  • Small pinch salt

Dressing

  • 1/2 small red onion diced
  • 2 cloves garlic minced
  • Handful of fresh dill roughly chopped
  • 1 tbsp vegan mayo
  • 1 tsp stone ground mustard or other mustard
  • Juice from 1/2 lemon or lime
  • 1-2 tsp sugar , adjust to taste
  • Freshly ground pepper

To Finish

  • Salt to taste, if needed
  • More chopped dill
  • Drizzle of chili oil homemade recipe here

Instructions
 

  • Prepare the cucumber: slice the cucumber into thin 1/2 inch (1.25 cm) thick pieces. Place the cucumber on a basket/strainer with a catch basin. Add the salt and gently massage. Leave the cucumbers to sit for 10-15 minutes for the excess water to draw out.
  • Meanwhile, prepare the dressing by mixing everything in a bowl. Feel free to adjust the dressing to your taste and add more sugar, if desired. I no longer added salt to the dressing since the cucumbers are salted.
    Note: if using more cucumbers, I recommend to double the dressing if you want the cucumbers well coated in the dressing.
  • Carefully squeeze out excess water from the cucumber.
  • Add the cucumber into the dressing. You can also add other vegetables or mix-ins of choice (see notes).
    Mix well to coat in the dressing. Feel free to add a drizzle of chili oil for extra spice. Adding some chilli oil to the cucumber salad adds a nice kick of spice and flavour.
  • Taste the salad and add some salt, if needed. I no longer added salt to mine because I didn't wash the salt from my cucumbers so the salt from the preparation was already enough.
  • You can refrigerate this for a few hours for a colder salad or you can have it immediately. Serve and enjoy!

How to enjoy this salad?

  • You can serve this a starter or enjoy with your favourite barbecue or grilled dishes. This is also delicious added into wraps or over flat breads.

How long can I store this for?

  • You can store this in the refrigerator for 3-5 days, or even longer. But I recommend to consume this within 3 days. Do note that the cucumbers can continue to release water and dilute the dressing as it sits.

Notes

CAN I ADD MORE TO THIS SALAD? 

  • Yes, you can! Feel free to add other vegetables like bell peppers, tomato, finely diced carrot, etc. Corn and beans are great additions too!
  • You can double the dressing if adding more vegetables/mix-ins to the salad.

NUTRITIONAL INFO

Serving: 1serving | Calories: 87kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 45mg | Potassium: 267mg | Fiber: 2g | Sugar: 5g | Vitamin A: 115IU | Vitamin C: 8mg | Calcium: 34mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

You can pin this image:

This Post Has 6 Comments

  1. Cat 2 Jul 2022 Reply

    5 stars
    This was so easy to make and ended up so good and refreshing! Loved it

    1. Jeeca 4 Jul 2022 Reply

      Thanks Cat, glad you liked it! ◡̈

  2. Arianne 8 Jul 2022 Reply

    Can I use dried dill weed?

    1. Jeeca 8 Jul 2022 Reply

      Yup that could work too. Or even other herbs like parsley ◡̈

  3. Laura 22 Nov 2022 Reply

    5 stars
    Super yummy- great variety of flavors and easy to make. Thanks!

    1. Jeeca 23 Nov 2022 Reply

      Thank you too, Laura! ◡̈ glad you liked it

Leave a Reply Cancel reply

Recipe Rating




Noodles The Foodie Takes Flight

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

​ MORE ABOUT TFTF >

MY COOKBOOK

Vegan Asian Cookbook

Subscribe for recipes and updates

Search for a recipe:

Search
PrevCold Sesame Noodles
Chinese Tomato Egg Stir-Fry with Silken Tofu (Vegan)Next

Latest Recipes

Filipino Tofu Curry with coconut milk, potatoes, carrots, bell peppers

Filipino Tofu Curry

GET THE RECIPE »
vegan rodic's style tapa with garlic rice

Rodic’s Tapa (Vegan Filipino Recipe)

GET THE RECIPE »
shredded tofu bulgogi rice bowl

Shredded Tofu Bulgogi Bowl

GET THE RECIPE »
spicy eggplant with minced pork in a plate

Spicy Eggplant and Minced ‘Pork’

GET THE RECIPE »
soy sauce fried rice

The Ultimate Soy Sauce Fried Rice

GET THE RECIPE »
cheesy potato and broccoli soup

Cheesy Potato and Broccoli Soup (Vegan)

GET THE RECIPE »
Page1 Page2 Page3 … Page10
Search
TFTF ICON LOGO 2021

RECIPES

SHOP MY ESSENTIALS

ABOUT

COOKBOOKS

FOLLOW ME ON SOCIAL MEDIA:

Youtube Facebook Instagram Pinterest Tiktok

PRIVACY POLICY