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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

• 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.

• Add the cucumber into the dressing. Mix well. Feel free to add a drizzle of chili oil for extra spice.

• You can find my homemade chili oil recipe here.

• 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 (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.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Appetizer, Salad, Side Dish, Snacks, Starters

Cuisine American

Servings 2 small servings

Calories 87 kcal

Ingredients

  

1x2x3x

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

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