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!
- 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.
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
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Vegan Cucumber Salad with Dill & Chives
- 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
- 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.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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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