Vegan cucumber salad | With yogurt-dill dressing

15 Minuten

5.0 (3)

Vegan cucumber salad | With yogurt-dill dressing
Melanie Seyfarth
Melanie Seyfarth

Inhalt

    This vegan cucumber salad is the ultimate summer dish for me: creamy, refreshing, and really quick to make. When temperatures rise outside and you're in the mood for something light, this cucumber salad recipe (vegan) is just what you need. The combination of crisp cucumber, fresh dill, and a creamy yogurt dressing is simply heavenly - promise.

    Nährwerte pro Portion

    Ergibt 1 Portionen
    Kalorien 90
    Kohlenhydrate 4 g
    Fette 6 g
    Fiber 2 g
    Protein 4.5 g

    ZUTATEN

    Portionen
    • 0.5 cucumber
    • 0.5 tsp salt
    • 0.25 onion
    • some fresh dill
    • 40 g unsweetened soy yogurt
    • 0.5 tsp sweet mustard
    • 1 squeeze of lemon juice
    • 0.5 tbsp vinegar
    • 0.5 tbsp rapeseed oil
    • some pepper

    • Note

    • Missing an ingredient for the cucumber salad? No problem! In the recipe, you'll find a substitution table with alternatives to the ingredients listed here!

    Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.

    Zubereitung

    1

    Wash the cucumber. Use a kitchen grater to slice the cucumber and place it in a bowl. Sprinkle a pinch of salt over the cucumber and let it sit for about 10 minutes, until it loses some water. This prevents our salad from becoming watery later.

    2

    In the meantime, you can cut the onion into thin slices and wash and chop the dill. If you don't have fresh dill on hand, you can also use dried dill.

    3

    Stir the soy yogurt, mustard, lemon juice, vinegar, rapeseed oil, and pepper together in a small bowl - this is the vegan cucumber salad dressing. Feel free to taste the dressing now and adjust it to your liking. Don't forget: The salted cucumber will add more saltiness.

    4

    After 10 minutes, drain the liquid from the cucumber, pour the dressing over the cucumber, and mix everything well. Season the cucumber salad (vegan) with salt and lemon juice and enjoy! Alternatively, you can chill it for about 30 minutes and then eat it ice-cold.

    Recipe Note

    Our simple vegan cucumber salad is ready in just 15 minutes and even wins over the biggest cucumber salad critics. And now: sit back, put your feet up, and enjoy summer.

    Cucumber salad (vegan) as a refreshing summer salad

    This cucumber salad recipe is my go-to recipe in summer. On really hot days, I usually don’t feel like eating warm food. This cucumber salad is perfect then: light, cool, and truly refreshing. And on other days, I need a quick side dish for a barbecue that takes little effort and really pleases everyone. And the preparation? So simple that you can easily make it even after a long day at the lake.

    What I especially love about it: Vegan cucumber salad goes with potatoes, bread, barbecues, or simply on its own as a light meal.
    Here are my favorite combinations:

    • Rosemary potatoes and vegan schnitzel

    • Grilled vegetables (zucchini, bell pepper, eggplant, corn on the cob) and fresh bread

    • Baguette or ciabatta with hummus or herb spread

    • Salad mix with potato salad and couscous or bulgur salad

    • Vegan “meatballs”/patties or falafel with fries

    • Of course, as a side dish for a barbecue

    • Filling for wraps or pita

    • Part of a rice or quinoa bowl with various vegetables and salads

    Or, like I’m having today: with a delicious herb baguette!

    Best dressing for cucumber salad - yogurt dressing with dill

    Let’s be honest: The dressing can make or break a cucumber salad - vegan or not. And there are many variations: with cream or yogurt, oil and vinegar, lots of fresh dill, or more mustard.

    For me, it’s clear: the best dressing is a fresh yogurt dressing for cucumber salad with dill! And you can make it vegan, too. Our dressing is reminiscent of Grandma’s cucumber salad with yogurt and mustard: creamy, mildly tangy, packed with dill and a generous pinch of love.

    The dressing for cucumber salad (vegan) consists here of unsweetened soy yogurt, vinegar, oil, lemon juice, sweet mustard, pepper, and dill. The cucumber salad yogurt dressing becomes wonderfully creamy when you thoroughly mix the soy yogurt with the vinegar and rapeseed oil. The lemon juice gives the salad a fresh flavor, while the mustard adds a pleasant sweetness. A few fresh onions round off the salad and add a savory note. And the dill? For me, it’s a must!

    If you are not a fan of yogurt, this dressing probably will not win you over. So here is a tip: Vegan cucumber salad dressing can be made differently too. Simply replace the yogurt with vegan cream or vegan sour cream. Alternatively, you can leave out the dairy component altogether and make a classic vinaigrette!

    The best dressing for cucumber salad (vegan)? In the end, it comes down to personal taste - but I stick with my yogurt-dill dressing.

    This is how to make your cucumber salad (vegan or not) extra delicious

    A good cucumber salad is not difficult - but there are still a few tips that make all the difference:

    • Salt and drain the cucumber: The cucumbers should be drained with salt before preparation - this is the most important step. Because of the cucumber's high water content, the dressing would otherwise become diluted, and your cucumber salad with yogurt dressing would be watery instead of creamy. So: Grate the cucumber, salt it, let it stand for 10 min, and pour off the water.

    • Use fresh dill: Dill is the soul of this cucumber salad. It is best chopped shortly before serving. Dried dill works too, but its flavor is nowhere near as intense.

    • Sweet-and-sour balance: A little vinegar and lemon juice on one side, sweet mustard on the other. This creates the perfect balance between sweet and sour! The yogurt-dill dressing gets its flavor from this balance between acidity, creamy yogurt, and fresh herbs.

    This is how to make your next cucumber salad for a barbecue a real hit!

    In the mood for something new? This is how to turn your cucumber salad (vegan) into a real eye-catcher

    Our vegan cucumber salad recipe is incredibly versatile. Here are a few ideas I enjoy trying again and again:

    • With more vegetables: Spring onions, radishes, or grated carrot for more crunch.

    • Make it higher in protein: Add a few cubes of tofu or roasted seeds - super delicious and with more protein!

    • Other dressings: Anyone looking for variety can also try a tahini dressing - it gives the salad a completely different twist, but is really delicious. The dressing makes a big difference in cucumber salad!

    This is how a simple vegan cucumber salad can instantly become a little cucumber adventure! Try out what tastes best to you and let me know!

     

    Substitution table

    How often do we want to recreate a recipe, only to find that certain ingredients are missing or that we do not like individual components? For this situation, we have created a substitution table for you so that you can adapt the recipe just the way you like it! Simply replace individual ingredients as you wish!

    • Onions → Shallots

    • Fresh dill → Dried dill, fresh mint, parsley, or other herbs

    • Unsweetened soy yogurt → Other unsweetened yogurt alternatives

    • Sweet mustard → Hot mustard and a sweetener of your choice

    • Vinegar → Lemon juice

    • Rapeseed oil → Other neutral-flavored oils

    • Lemon juice → Vinegar

    Our quick cucumber salad is vegan, but you can of course also use dairy yogurt!

    Inhalt

      ZUTATEN

      Portionen
      • 0.5 cucumber
      • 0.5 tsp salt
      • 0.25 onion
      • some fresh dill
      • 40 g unsweetened soy yogurt
      • 0.5 tsp sweet mustard
      • 1 squeeze of lemon juice
      • 0.5 tbsp vinegar
      • 0.5 tbsp rapeseed oil
      • some pepper

      • Note

      • Missing an ingredient for the cucumber salad? No problem! In the recipe, you'll find a substitution table with alternatives to the ingredients listed here!

      Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.

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      Frequently asked questions

      Yes, absolutely. Instead of yogurt, you can mix a vinaigrette from vinegar, oil, and a bit of mustard or agave syrup. Cashew cream or vegan cream also work well as alternatives. This way, you get a lighter dressing that still tastes well-rounded – a great choice for anyone who doesn’t like soy yogurt.

      The key is unsweetened soy yogurt – it has the best consistency among plant-based yogurts. Also, be sure to salt the cucumber beforehand and drain the water so the liquid doesn’t dilute the dressing. This way, your cucumber salad recipe with yogurt stays nice and creamy and flavorful.

      Cucumbers are about 95% water. If you don’t salt the grated cucumber beforehand and drain the liquid, water will be released as the salad sits, diluting the dressing. So: salt it, let it sit for 10 minutes, drain the water—and your cucumber salad (vegan) will stay creamy instead of watery.

      Soy yogurt has the highest protein content among common plant-based yogurts and the most neutral base for a cucumber salad with yogurt dill dressing. Always make sure to choose unsweetened products!