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Sides

Vegan Cucumber Salad with Garden Herbs

August 5, 2021 by Alexandra Daum
Time: 10 minutes   Servings: 2-4
This vegan cucumber salad is simply dressed with dill, chives, and a mustard vinaigrette for an easy, light summer side dish.
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A shallow bowl with cucumber salad, dill flowers, and chive flowers.

This vegan cucumber salad is a staple for me during the summer, and I really think it’s something that everyone could make and love. It’s a flavour packed light side with dill and chives and a simple mustard vinaigrette. If you want to up the protein and make it into more of a meal, try adding lentils or go nuts and do that plus serve it on socca – one of my warm weather favourites.

It might seem unnecessary to specify that this recipe is vegan, but I grew up eating and making German cucumber salad, which is usually made with sour cream and dill. I’ve had to move away from the cream aspect, of course, but I’m keeping the dill!

Although this isn’t traditional, it’s a modern recipe using olive oil and really, it’s better. You don’t need to worry about spoiled milk bringing this to a picnic!

Ingredients

  • Cucumbers: marketmore cucumbers are a staple in my kitchen garden, and they’re used here alongside english cucumbers. Suyo are great too.
  • Herbs: classic dill and chives, though you can change them to suit your taste (see below).
  • Olive oil: extra virgin.
  • Vinegar: apple cider or white wine vinegar is best.
  • Maple Syrup: or honey, if the salad doesn’t need to be fully vegan.
  • Mustard: dijon or spicy, but not yellow hotdog mustard.
  • Salt and Pepper: sea salt and freshly ground black pepper.
Vegan cucumber salad ingredients.

Method

  • Whisking the vinaigrette in a pyrex glass.
    Mix the vinaigrette well.
  • Pouring the vinaigrette over the cucumbers.
    Finely slice cucumbers, chop herbs.
  • Cucumber salad after mixing in a large bowl.
    Mix with the vinaigrette and serve.

Notes and Substitutions

As with any vinaigrette, it’s key that it’s mixed very well to emulsify the oil and vinegar. I like to use a small jar and shake it like mad – it’s faster and easier than whisking. You should end up with a slightly thickened, golden coloured dressing.

If you’re eating the salad within a few hours of making it, ultra-thin slices as pictured are great. If you want to keep it in the fridge for a day or two, bigger chunks are better.

Use herbs you like – parsley, thyme, mint, borage, whatever you prefer. Dill and chives are classic for a reason, but other herbs are great too.

You can also sub different types of vinegar, but stick to lighter ones if possible. This isn’t the time for balsamic. Want to add more? Tomatoes are a nice addition, and so is a little very finely sliced red onion.

Dill and Chives

Dill and chives are a great beginner herb if you have a bit of space to grow something. They’re just about impossible to kill and they’ll probably come back the following year no matter what you do to them. Dill self seeds and chives are a perennial, and are best a couple of years after first planting.

They are the dandelions of the herb world (dill is called dill weed, after all), can grow in fairly poor soil, and you can use them in this excellent roasted potato salad too. Need more ideas for your garden herbs? Take a look at this collection of healthy herb recipes.

More Summer Salads

Chickpea Quinoa Salad
End of Summer Greek Chickpea Salad
Mexican Lentil Salad with Lime Vinaigrette
Heirloom Tomato Panzanella

Let’s connect! For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email. If you make this recipe, I’d love to see! Tag your instagram versions with @occasionallyeggs.

Yield: 4

Vegan Cucumber Salad with Dill & Chives

Prep Time 10 minutes
Total Time 10 minutes
5 from 1 vote

Ingredients

Metric – American
  • 3 medium garden or 2 english cucumbers
  • 10 grams chives, chopped
  • 10 grams fresh dill, chopped

Maple Mustard Vinaigrette

  • 60 ml olive oil, extra virgin
  • 3 tablespoons white wine vinegar OR apple cider vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon dijon mustard
  • ½ teaspoon black pepper to taste
  • ½ teaspoon sea salt to taste

Instructions

  • Slice the cucumbers as thinly as possible, with a mandolin or food processor if you have one. Add to a bowl with the chives and dill.
  • To make the vinaigrette, add the olive oil, vinegar, maple syrup, mustard, pepper, and salt to a small jar or container and shake or whisk until very well mixed.
  • Pour the vinaigrette over the salad, and mix to combine.
  • Let the salad rest, covered, for half an hour before serving if possible. Best served at room temperature.

Notes

• If you want to make the salad ahead of time, cut the cucumbers into larger pieces and store in the refrigerator for up to one day.

* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.


Nutrition

Serving: 1 Calories: 80kcal Carbohydrates: 5g Protein: 1g Fat: 6g Saturated Fat: 2g Polyunsaturated Fat: 4g Sodium: 301mg Fiber: 1g Sugar: 2g

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

© Alexandra Daum
Course: Sides
Cuisine: American
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This recipe was originally published in August 2018. It has been updated with improvements to the text and recipe most recently as of August 2021.

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Comments

  1. Georgia Thompson says

    July 24, 2019 at 7:25 pm

    The cucumbers look so pretty, almost like lace! Did you use a mandoline or a Spiralizer to cut them? They look like ribbons…

    Reply
    • Alexandra | Occasionally Eggs says

      July 25, 2019 at 7:22 am

      I used a food processor! It’s a Breville one with adjustable slicing setting and I put it on the thinnest one. But a mandoline would work too!

      Reply

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