Ingredients

The following ingredients have 4 Servings
  • 6 small cucumbers (thinly sliced)
  • 1/2 onion (thinly sliced (optional))
  • 1 large garlic clove (grated)
  • Sea salt & black pepper (to taste)
  • 3/4 cup dairy-free yogurt (or sour cream (*see notes))
  • 1/2 tbsp sugar (or Erythritol (*see notes))
  • 1 1/2 tbsp vinegar (or more to taste)
  • 1 tbsp fresh dill (or more to taste, chopped (*see notes))

Instruction

  • You can watch the video in the post for visual instructions.To a large bowl, add sliced cucumbers and season with about 3/4 tsp salt. Let rest for 20 minutes, then drain excess moisture from the cucumbers by gently squeezing the slices and pouring off the liquid.
  • To a medium bowl, add vegan yogurt or sour cream, garlic, sugar, vinegar, dill, salt & black pepper to taste. Stir to combine (you can also blend all ingredients in a mini blender). Taste the dressing and adjust seasonings, adding more salt, pepper, vinegar, etc. to taste.
  • Pour the dressing over the cucumbers. Add sliced onion (optional) and stir to combine.
  • I recommend refrigerating the cucumber salad for at least 30 minutes. Enjoy!