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–+ servings
Creamy cucumber salad recipe.

Creamy Cucumber Salad

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 4 people
Author: Nico Pallotta

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

FOR THE DRESSING

  • ½ cup (120 grams) vegan mayo or regular mayonnaise
  • ½ cup (120 grams) Greek yogurt we use fat-free Greek yogurt. Substitute non-dairy yogurt.
  • 2 tablespoons (2 tablespoons) apple cider vinegar
  • 1 tablespoon (30 grams) maple syrup or sugar
  • 1 teaspoon (15 grams) salt or more to taste
  • ⅛ teaspoon (⅛ teaspoon) black pepper

  • Thinly slice 2 large cucumbers with a sharp knife or mandoline slicer.
    Thinly slice 1 large green onion (set aside some spring onion tops for garnishing) and finely chop about 3 tablespoons fresh dill.
    Add veggies to a large mixing bowl.
    Steps for chopping ingredients in creamy cucumber salad
  • In a small bowl, add 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.
    Whisk until creamy.
    creamy cucumber salad dressing in a glass bowl
  • Pour the dressing over the vegetables and stir until well combined.
    yogurt dressing added to cucumber salad in a glass bowl
  • Let marinate for 15 minutes before serving on a platter.
    Garnish with scallion tops and freshly ground black pepper.
    Creamy cucumber salad on a plate with scallions on the side
Nutritional information is an estimate for 1 serving of creamy cucumber salad out of 4 servings.
SUBSTITUTIONS
Cucumber: We tested English, American, and Persian cucumber and they all work well.
Green onions: Substitute red onion, white onion, or a shallot.
Dill: Substitute fresh chives, Italian parsley, fennel fronds, or fennel seeds (1 teaspoon).
Vegan mayo: Substitute regular mayonnaise.
Fat-free Greek yogurt: Substitute whole-fat Greek yogurt, unsweetened non-dairy yogurt, or sour cream.
Apple cider vinegar: Substitute fresh lemon juice or white vinegar.
Maple syrup: Substitute honey, agave, date syrup, or sugar.
STORAGE
Make ahead: This recipe is excellent for making ahead as the flavor improves an hour or two after mixing the ingredients. The cucumber, however, might release some water two to three hours after it’s mixed with the dressing.
We don’t mind this. We give the salad a quick toss or scoop out the liquid that gathers at the bottom of the bowl and serve it in a pouring jar to drizzle back on top of the salad.
Alternatively, toss in a couple of dollops of yogurt to thicken the salad.
Refrigerator: transfer leftovers to an airtight container and store for three days.
Freezer: this recipe is not suitable for freezing.
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