This vegan cucumber salad is simply dressed with dill, chives, and a mustard vinaigrette for an easy, light summer side dish.
Course Salad, Side Dish
Cuisine Vegan
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 4people
Ingredients
3medium / 2 englishcucumbers
¼cup / small handfulchives, chopped
¼cup / small handfulfresh dill, chopped
Maple Mustard Vinaigrette
60ml / 1/4 cupolive oilextra virgin
3tablespoonswhite wine vinegar
1teaspoonmaple syrup
1 teaspoondijon mustard
1teaspoonpepper
½teaspoonsea salt
Instructions
Slice the cucumbers very thinly with a mandolin or food processor and add to a bowl with the chives and dill. Mix the vinaigrette in a small container, add to the salad, and mix to combine. Best served at room temperature, and the salad will keep in the refrigerator up to a day.
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.