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Simple Cucumber Salad (Vegan)

This is exactly what I’ve been craving. Something tangy, vinegar-y and crunchy!

Meet my Simple Cucumber Salad.

So easy and ready in 5 minutes, no joke. Simple is best with cucumber salad as you really want the crunch and refreshing, cool flavor to shine. The saltiness and hint of mild sweetness is out of this world!

I love snacking on this cucumber salad with crackers and vegan cheese (like a Violife cheese block) or serving as a dinner side/appetizer. I also stack a small piece of vegan cheese with a cucumber slice from this salad on a seed cracker and have that for a quick and simple lunch/snack. It’s my new favorite!

Cucumber salad reminds me of my Grandma June who passed away but this was her favorite thing to make for family parties. I have since made it healthier by using monkfruit granulated sugar (instead of refined white sugar), making it a sugar-free recipe! I’m not sure how coconut sugar would work… it may alter the color because coconut sugar is a golden brown color but if you try, let us know in the comments!

Did I mention how simple this recipe is?!

Ah yes I did a bunch of times now. All you do is thinly slice the cucumber and red onion, then combine in a medium-sized bowl. In a separate bowl, mix the white vinegar, water, salt, dill and monkfruit sugar. Then pour over the cucumbers and mix well. Eat immediately or refrigerate! It’s best eaten within a day or two as the cucumbers will not stay as crunchy as they are on the first say but that is when I will add them to sandwiches or something like that 🙂

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Simple Cucumber Salad (Vegan)

  • Author: Shannon Leparski
  • Prep Time: 5
  • Total Time: 5
  • Yield: 4 1x
  • Category: Salad
  • Method: Mixing Bowl, Cutting Board
  • Cuisine: Vegan
  • Diet: Vegan

Description

The tanginess and mild sweetness are out of this world. It comes together in 5 minutes. It’s sugar free and gluten free!


Scale

Ingredients

2 cucumbers, thinly sliced

2 tablespoons red onion, thinly sliced

1 cup white vinegar

1/2 cup filtered water

1/4 cup monkfruit sweetener

1 1/2 teaspoons sea salt

1 teaspoon dried dill (or 2 tablespoons fresh dill; chopped)


Instructions

Slice the cucumbers and red onion very thin, then combine in a medium-sized bowl.

In a separate bowl, mix the white vinegar, water, monkfruit sugar, sea salt, dill. Then pour over the cucumbers and mix well.

Eat immediately or refrigerate! It’s best eaten within a day or two as the cucumbers will not stay as crunchy as they are on the first say but that is when I will add them to sandwiches or on top of leafy salads to use them up.


Keywords: vegan cucumber salad, simple cucumber salad, sugar free cucumber salad, tangy cucumber salad

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About Sandy

Sick of eating steamed vegetables time after time? Tired of making the same old meals? Make things exciting and fun, and explore vegetarian cooking with the recipes in this book. Don’t think that ‘meat’ can’t be part of your vegetarian diet! Even if you’re just interested in vegetarian dishes, you can make your own ‘meat’. You hear me! “Make your own meat!” I will show you the traditional Chinese way of making vegetarian meat. The possibilities are endless after you learn how! You can make Kung Po Chicken, Soft Blow Kidney, Sweet and Sour Chicken, and so much more. Learn and digest the recipes in this book. Then get creative, make your own dishes, and really explore vegetarian cooking.

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