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+ servings
Creamy Cucumber Dill Salad
Prep Time
15 mins
Soak Time
4 hrs
Total Time
4 hrs 15 mins
 

This creamy cucumber salad will be your new favorite side dish! Made with cucumber slices, red onion, scallions and dill in a luscious cashew-based dressing that you'd never guess was dairy-free, it's packed with flavor and perfect for summer cookouts.

Course: Side Dish
Cuisine: American
Keyword: vegan salad dressing, vegan side dishes
Servings: 6
Calories: 95 kcal
Author: Alissa Saenz
Ingredients
  • 1/2 cup thinly sliced red onion
  • 1/2 cup raw cashews, soaked in water 4-8 hours, drained and rinsed
  • 1/3 cup water, plus more as needed
  • 1 garlic clove
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt, plus more to taste
  • 1 1/2 pounds thinly sliced cucumber (about 3 medium cucumbers)
  • 1/4 cup chopped fresh dill
  • 1/4 cup sliced scallions
  • Black pepper, to taste
Instructions
  1. Place the onion slices in a small bowl or cup and cover them with cold water. Let the onion soak while you make the dressing.

  2. Place the cashews, 1/3 cup of water, garlic, red wine vinegar, and 1/2 teaspoon of salt into the bowl of a food processor fitted with an s-blade. Blend until smooth.

  3. Place the cucumber slices, dill and scallions into a large bowl. Drain the onions and add them to the bowl.

  4. Pour the dressing over the veggies and stir to coat. Add more water if the dressing seems too thick.

  5. Season the salad with additional salt and black pepper to taste.

  6. Serve immediately or chill for later.

Nutrition Facts
Creamy Cucumber Dill Salad
Amount Per Serving (1 cup)
Calories 95 Calories from Fat 50
% Daily Value*
Fat 5.5g8%
Saturated Fat 1.1g6%
Sodium 203mg8%
Potassium 329mg9%
Carbohydrates 10.4g3%
Fiber 1.5g6%
Sugar 3g3%
Protein 3.1g6%
Calcium 66mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.