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Rachel White

cucumber vegan salad recipe

A refreshing cucumber vegan salad recipe that delivers crisp texture and light flavor with minimal effort. This easy dish combines simple ingredients into a clean, hydrating, and satisfying meal perfect for quick preparation.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • cups cucumber sliced
  • cup red onion thinly sliced
  • cup carrots shredded
Dressing
  • tbsp olive oil
  • tbsp vinegar apple cider or white
  • tsp salt
  • tsp black pepper
Optional Additions
  • tbsp dill chopped
  • cup chickpeas optional protein

Equipment

  • Mixing Bowl
  • Knife
  • Cutting Board
  • Spoon
  • Salad Tongs

Method
 

  1. Combine sliced cucumber, onion, and carrots in a mixing bowl.
  2. Whisk olive oil, vinegar, salt, and pepper in a small bowl.
  3. Pour dressing over vegetables and toss gently to coat evenly.
  4. Add optional dill or chickpeas for extra flavor and texture.
  5. Chill briefly or serve immediately for best crisp texture.

Notes

Keep cucumbers crisp by avoiding excess dressing. Chill before serving for better flavor. Do not freeze assembled salad. Customize with herbs or spices. Store leftovers refrigerated up to two days and drain excess liquid before serving.