Creamy Vegan Cucumber Salad (German-Inspired)


Creamy Vegan Cucumber Salad (German-Inspired)


  1. In  a medium mixing bowl, add all ingredients except for the dill and  cucumber (so onion, garlic, coconut yogurt, salt, pepper, lemon juice,  apple cider vinegar, mustard, and maple syrup). Mix the dressing until  smooth. NOTE: For less intense onion/garlic flavor, you can soak the  onion and garlic in boiling water for 5 minutes, then strain well and  add to the mixing bowl.

  2. Add the dill and sliced cucumber and mix again until cucumber is well coated with dressing.

  3. Taste  and adjust as needed, adding lemon juice or apple cider vinegar for  acidity, maple syrup to balance the acidity, dill for herby flavor, or  more cucumber for a less saucy dressing.

  4. Best  when fresh. If preparing in advance, store dressing and cucumber  separately in the refrigerator for up to 2-3 days.

  • 2/3 cup finely diced red onion (or halved & thinly sliced with a mandolin* // ~1/2 medium onion)

  • 1 large clove garlic, minced

  • 1 cup unsweetened plain coconut yogurt

  • 1/2 tsp each sea salt and black pepper

  • 2 Tbsp lemon juice  (~ 1 medium lemon)

  • 1 ½ Tbsp apple cider vinegar

  • 2 tsp dijon mustard (or yellow mustard)

  • 1-2 tsp maple syrup (to balance out the flavor)

  • 1/4 cup finely chopped dill

  • 1 medium cucumber, halved lengthwise, thinly sliced (~2 cups)