This is exactly what I’ve been craving. Something tangy, vinegar-y and crunchy!
Meet my Simple Cucumber Salad.
So easy and ready in 5 minutes, no joke. Simple is best with cucumber salad as you really want the crunch and refreshing, cool flavor to shine. The saltiness and hint of mild sweetness is out of this world!
I love snacking on this cucumber salad with crackers and vegan cheese (like a Violife cheese block) or serving as a dinner side/appetizer. I also stack a small piece of vegan cheese with a cucumber slice from this salad on a seed cracker and have that for a quick and simple lunch/snack. It’s my new favorite!
Cucumber salad reminds me of my Grandma June who passed away but this was her favorite thing to make for family parties. I have since made it healthier by using monkfruit granulated sugar (instead of refined white sugar), making it a sugar-free recipe! I’m not sure how coconut sugar would work… it may alter the color because coconut sugar is a golden brown color but if you try, let us know in the comments!
Did I mention how simple this recipe is?!
Ah yes I did a bunch of times now. All you do is thinly slice the cucumber and red onion, then combine in a medium-sized bowl. In a separate bowl, mix the white vinegar, water, salt, dill and monkfruit sugar. Then pour over the cucumbers and mix well. Eat immediately or refrigerate! It’s best eaten within a day or two as the cucumbers will not stay as crunchy as they are on the first say but that is when I will add them to sandwiches or something like that 🙂
Print
Simple Cucumber Salad (Vegan)
- Prep Time: 5
- Total Time: 5
- Yield: 4 1x
- Category: Salad
- Method: Mixing Bowl, Cutting Board
- Cuisine: Vegan
- Diet: Vegan
Description
The tanginess and mild sweetness are out of this world. It comes together in 5 minutes. It’s sugar free and gluten free!
Ingredients
2 cucumbers, thinly sliced
2 tablespoons red onion, thinly sliced
1 cup white vinegar
1/2 cup filtered water
1/4 cup monkfruit sweetener
1 1/2 teaspoons sea salt
1 teaspoon dried dill (or 2 tablespoons fresh dill; chopped)
Instructions
Slice the cucumbers and red onion very thin, then combine in a medium-sized bowl.
In a separate bowl, mix the white vinegar, water, monkfruit sugar, sea salt, dill. Then pour over the cucumbers and mix well.
Eat immediately or refrigerate! It’s best eaten within a day or two as the cucumbers will not stay as crunchy as they are on the first say but that is when I will add them to sandwiches or on top of leafy salads to use them up.
Keywords: vegan cucumber salad, simple cucumber salad, sugar free cucumber salad, tangy cucumber salad
PIN FOR LATER:
I loved the taste of this! So easy!
However, what kind of cucumbers did you use? I assumed it was a common cucumber, but I only had an English cucumber! Usually two field cucumbers equate to about 1.5 english, so I used that. But the salad came out with tons of liquid! Is that how it’s supposed to be?
Thanks! Delicious!!
★★★★★