Vegan Cucumber Salad
Every salad in the world probably comes to mind when we think of salads, but hardly a cucumber salad. Or a sausage salad. Or a meat salad. These "salads" consist of many different ingredients, which are coated by a "dressing" or a "sauce" (that's for sure), but they simply have little in common with leaf salads and vegetables.
Still, we have a big heart for these types of salads, of course! For us, a cucumber salad is one of the best side dishes in the world because it's quick to make, wonderfully fresh, comes in many variations, and includes inexpensive and uncomplicated ingredients. If you are wondering what to combine this cucumber salad with, we suggest any vegan schnitzel, meatballs or a few skewers. But of course, cucumber salad is also perfect for the next barbecue. You can also serve cucumber salad with any other dish. Julia, for example, always ate mashed potatoes, scrambled eggs, and cucumber salad in her childhood – why not?
Now let's get to the salad that isn't a salad but is still one of our favorites. Does it make sense? Probably not. But that doesn’t matter because the result speaks for itself!
Vegan Cucumber Salad
Ingredients
- 1 cucumber
- 1 red onion
- 15 g fresh dill
- 2 tbsp herb vinegar
- 1 tbsp neutral vegetable oil
- 3 tbsp plant-based cream
- 1 tbsp agave syrup
- salt
- pepper
- sugar
Instructions
Wash the cucumber, cut it into thin slices, and put it in a bowl. Salt well and let stand for about 5 minutes. Then pour off the leaked water.
Cut the red onion into thin slices and chop the dill finely.
In a large bowl, blend the herb vinegar, oil, plant-based cream, and agave syrup.
Mix the cucumber and onion slices with the dill and dressing in a bowl and season with salt, pepper, and sugar.
