Creamy cucumber salad
A simple recipe for a delicious creamy cucumber salad that is plant-based, vegan, low-fat, and oil-free. Great for BBQ parties!
- 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.