Vegan Cucumber Salad

Cucumber salad in a black bowl with striped napkin and fresh herbs around it.

5 from 2 votes

Cool, crisp and tangy, this fresh vegan cucumber salad will delight your taste buds, bite after flavorful bite. Simple to make in as little as 15 minutes, and great any time of year, especially during those hot summer days.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: American

Diet: Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian

Keyword: cucumber salad, Cucumbers, Gluten Free, Oil Free, Salad, Side Dish, Vegan, vegan salad

Servings:

Calories: 35.3kcal

Author: Teresa Sklenicka

Ingredients

3 cups Cucumber ⅛" sliced
⅓ cup Onion red, or sweet variety
⅔ cup Tomato cherry or roma, diced
2 tbsp Vinegar red wine or apple cider type
2 tbsp Lemon juice fresh squeezed or bottled
⅛ cup Dill Fresh chopped
⅛ cup Parsley Fresh chopped
1 tsp Maple syrup
1 tsp Dijon mustard
½ tsp Salt or to taste
¼ tsp Pepper or to taste

Instructions

Cut the cucumber into 1/8" slices (or use a mandolin to slice to desired thickness).
Quarter cherry tomatoes or dice Roma tomatoes to desired thickness.
Dice or slice red or sweet onion to desired thickness.
Chop the fresh dill and parsley. (For dried herbs use 1/3 the amount to fresh.)
Whisk together the wet ingredients with the salt and pepper in a small bowl to make the dressing.
Place the sliced and chopped ingredients in a bowl. Add the dressing and toss to coat thoroughly.
For best flavor, chill for about 30 minutes before serving.

Nutrition