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.
- ½ cup thinly sliced red onion
- ½ cup raw cashews, soaked in water 4-8 hours, drained and rinsed
- ⅓ cup water, plus more as needed
- 1 garlic clove
- 2 tablespoons red wine vinegar
- ½ teaspoon salt, plus more to taste
- 1 ½ pounds thinly sliced cucumber (about 3 medium cucumbers)
- ¼ cup chopped fresh dill
- ¼ cup sliced scallions
- Black pepper, to taste
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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.
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Place the cashews, ⅓ cup of water, garlic, red wine vinegar, and ½ teaspoon of salt into the bowl of a food processor fitted with an s-blade. Blend until smooth.
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Place the cucumber slices, dill and scallions into a large bowl. Drain the onions and add them to the bowl.
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Pour the dressing over the veggies and stir to coat. Add more water if the dressing seems too thick.
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Season the salad with additional salt and black pepper to taste.
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Serve immediately or chill for later.