Old Fashioned Cucumber Salad
This salad is great at picnics, as a side for veggie burgers, or as a stand in for tzatziki sauce.
- Prep Time: 10
- Cook Time: 60
- Total Time: 1 hour 10 minutes
- Yield: 4 Servings 1x
- 3 medium or 2 large cucumbers, thinly sliced
- 1 small onion, quartered and sliced into thin quarter rounds
- 1 tablespoon course salt
- 1 cup unsweetened soy milk
- 4 tablespoons apple cider vinegar
- 1/2 cup vegan mayonaise (I prefer Just Mayo)
- 1/2 cup unsweetened vegan yogurt (homemade or Kite Hill)
- 1/8 teaspoon lactic acid (optional)
- 3 tablespoons white sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon ground pepper
- 1/2 cup fresh carrot greens stripped from tough stems, chopped fine (see note)
- 1/4 – 1/2 teaspoon real salt (see note)
- Mix cucumbers, onion, and course salt in a bowl. Let sit for 30 minutes.
- Turn cucumber mixture into a colander. Place colander in sink and let drain another 30 minutes.
- Transfer drained cucumber mixture to a large bowl.
- In a medium bowl, stir vinegar into unsweetened soy milk. Allow to thicken.
- Add mayonnaise, lactic acid, sugar, garlic powder, and black pepper to soy milk vinegar mixture. Whisk until smooth; Fold in carrot greens. Pour over the cucumber mixture and stir to coat vegetables with the dressing. Taste and adjust salt.
- Transfer to a mason jar, cover, and refrigerate at least 2 hours. Dressing will thicken as it cools.
If fresh carrot greens aren’t available, substitute fresh dill, fresh parsley, or fresh fennel fronds.
If using dry, use 1 teaspoon dill weed or 1 teaspoon parsley (or both).
Because the cucumber onion mixture isn’t rinsed after it’s salted, you probably won’t need to add any additional salt. You may add more sugar or vinegar to suit your taste.