Creamy cucumber salad [vegan, plant-based, no-oil, low-fat]
Creamy cucumber salad is my favorite thing to bring to a BBQ party. It’s rich, refreshing, satisfying, and very delicious. You can have it with grilled burgers or vegetables. It is also delicious all by itself with a piece of bread or with baked potatoes. It actually works as a salad and as a condiment as well. This cucumber salad is something everyone will enjoy at a BBQ party. It’s a great dish to bring even if the BBQ party is not completely vegan or plant-based.
Creamy cucumber salad the “Slovenian way” – with sour cream
This cucumber salad is actually a pretty common dish where I come from. It is traditionally prepared with sour cream. I discovered that soy yogurt works just as great. The only important thing is that you remove as much liquid from the cucumbers as possible, otherwise, the salad becomes too watery. Soy yogurt has much more water than sour cream. The good news is that it is very easy to do. You simply squeeze the liquid out by pressing hand-fulls of shredded cucumber between your palms. You can drink the excess liquid or use it for cooking.
Spices and add-ons
My favorite way to prepare cucumber salad is with finely diced onions. When it comes to cucumber salad, onions are “a must” for me, I really love them. Some people also add garlic. Even though I love garlic as well, I think it is a bit too much for this salad, that already comes with fresh onions. A great way to garnish this salad is by adding spring onions, chives, or dill. A few spins of freshly ground black pepper work great as well. No need for any oil or vinegar. Soy yogurt will take care of the creaminess and provide freshness with a hint of acidity.
Creamy cucumber salad
- 4 medium cucumbers or 6 small
- 1 cup soy yogurt
- 1 small onion
- spring onions, chives, or dill *optional, for garnish
- freshly ground black pepper *to taste
- Clean and peel the cucumbers. Taste both ends of each cucumber for bitterness. Remove any bitter parts.
- Cut the cucumbers as thinly as possible. Use a mandoline, a shredder, or a food processor.
- Put the thinly diced cucumbers into a bowl and add a generous pinch of salt. Masage it with your hands and make sure it distributes evenly. Leave it to rest for 10 minutes.
- Finely dice a small onion. Finely dice spring onions, chives, or dill, if using for garnish.
- Grab a hand-full of cucumbers and squeeze the liquid out. Transfer the squeezed cucumbers into a clean bowl.
- Add soy yogurt and finely diced onions. Stir to combine. Add freshly ground black pepper and garnish to taste. Serve immediately or keep in the fridge up to 3 days.
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