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Simple Cucumber Salad (Vegan)

  • Author: Shannon Leparski
  • Prep Time: 5
  • Total Time: 5
  • Yield: 4 1x
  • Category: Salad
  • Method: Mixing Bowl, Cutting Board
  • Cuisine: Vegan
  • Diet: Vegan


The tanginess and mild sweetness are out of this world. It comes together in 5 minutes. It’s sugar free and gluten free!



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)


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

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