This Cucumber Dill Salad is easy and delicious. It takes just 5 minutes to make, though you’ll want to set aside an hour for it to marinate. I like to do this while I cook the rest of dinner.
At just 49 calories and $1 per serving, this cucumber salad recipe is great for all budgets (monetary and calorie budgets).
You can use English or traditional cucumbers to make this recipe. I make it with both, and just choose what’s on sale.
Cucumber Dill Salad
- Ingredients in Cucumber Salad with Dill
- How to Make Cucumber Dill Salad
- Cucumber Dill Salad Recipe
- Nutrition in Cucumber Salad Recipes
Ingredients in Cucumber Salad with Dill
This plant based cucumber salad is easy and inexpensive. There are a few add in ingredients to can add to it should you like to boost the flavor or serving sizes.
Add-Ins for Vegan Cucumber Salad:
- Sliced radishes (I use a full bunch – about 8-9 radishes)
- Red onion (you’ll only need 1/4 onion or less)
- Chopped parsley
- Red pepper flakes
Shopping List for Vegan Cucumber Salad:
- 2 English cucumbers (or large cucumbers- whatever is on sale)
- ⅓ cup distilled white vinegar
- 1.5 tablespoons sugar
- ⅛ cup chopped fresh dill
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- ¼ cup sliced red onion (optional)
How to Make Cucumber Dill Salad
I make this recipe with the help of a mandolin, it makes slicing the cucumbers so easy, and so thin.
If you don’t have one, just use a knife and slice as thin as you can. The salad will still be wonderful!
How to Make Vegan Cucumber Salad Recipes:
- Slice the cucumbers very thin (using a mandolin is ideal) and add to a large glass bowl as you work.
- Add in the vinegar, sugar, dill, salt and pepper (and onions or add in ingredients of you are using them). And mix very well so that all of the cucumbers are coated in dressing.
- Set aside on the countertop to marinate for 1 hour, alternatively you can cover and add to the fridge for later.
- As the cucumbers marinate, they will release more juices. Mix well and often as you like to make sure they are coated in dressing.
- To serve, drain the cucumber salad, and plate it. This salad is good cold or at room temperature.
Cucumber Dill Salad Recipe
This low cost vegan side dish is easy and delicious. I like to make it first, then let it sit on the counter while I make the rest of dinner. This gives it the time to marinate.
More Plant Based Side Dishes:
- The BEST Vegan Mashed Potatoes
- Apple Fennel Salad
- Vegan Chickpea Salad Recipe
- Baked Sweet Potato Wedges (5 Flavors!)
Cucumber Dill Salad
Equipment
- Glass Bowl
- Mandolin or Knife
Ingredients
- 2 English cucumbers
- ⅓ cup distilled white vinegar
- 1.5 tablespoons sugar
- ⅛ cup chopped fresh dill
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- ¼ cup sliced red onion (optional)
Instructions
- Slice the cucumbers very thin (using a mandolin is ideal) and add to a large glass bowl as you work.
- Add in the vinegar, sugar, dill, salt and pepper (and onions of you are using them). And mix very well so that all of the cucumbers are coated in dressing.
- Set aside on the countertop to marinate for 1 hour, alternatively you can cover and add to the fridge for later.
- As the cucumbers marinate, they will release more juices. Mix well and often as you like to make sure they are coated in dressing.
- To serve, drain the cucumber salad and plate. This salad is good cold or at room temperature.
Nutrition in Cucumber Salad Recipes
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