A vegan cucumber salad that is light, refreshing, and a perfect side dish for so many meals! Easy to make with simple ingredients, comes together in about 10 minutes total.
I hands down love this vegan creamy cucumber salad. It’s the perfect side dish any time of year but is especially refreshing in the summer with garden fresh cucumbers.
Sometimes called a Hungarian cucumber salad or a German cucumber salad, it seems like everyone wanted to get in on these cool cucumbers! No matter what you call it, this recipe is:
- Easy cucumber salad to make
- Perfect for summer parties, family gatherings, or BBQs
- Great way to use up garden cucumbers in the summer
- Super refreshing and delicious!
- Dairy free, nut free, gluten free recipe
For the full recipe amounts, please see the recipe card below.
This salad is made up of two parts: The veggies and the dressing.
Veggies: Can’t make this salad without cucumbers. I suggest either English Seedless Cucumbers or the tiny Persian Cucumbers. If you use a seeded cucumber, you’ll want to make sure to peel it and de-seed it. For the onions, you can either use a red onion or shallots. I personally prefer shallots for the flavor but both taste amazing here. Lots and lots of fresh dill weed rounds out this salad.
Dressing: A thick and creamy dressing made with vegan sour cream, salt, black pepper, and some lemon juice. Easy peasy!
Tip! My Polish grandma always added a spoonful of white granulated sugar to her mizeria make this a little sweet!
Make sure to check out the recipe card below for the full recipe and ingredient list.
Making this recipe is so simple and easy.
First up, prep the veggies. Peel and thinly slice the cucumbers and onion (or shallot, if using). Roughly chop the fresh dill. Place all of these in a large bowl.
In a small mixing bowl combine the vegan sour cream with the salt, black pepper, and lemon juice. Add the sugar if you like. Whisk it together.
Pour the dressing over top and mix to combine. That’s it!
What are the best cucumbers to use in this salad?
There are so many different types of cucumbers available so here are my recommendations for which one works best.
- English Cucumbers: These are found in most grocery stores, often wrapped in plastic to protect their thin skin. You don’t need to peel these, however, I prefer the look of the salad with peeled cucumbers. They are sweet, mild, often with tiny seeds and don’t need to be deseeded. Sometimes, they are called European Cucumbers.
- Persian Cucumbers: Super crunchy and super sweet, these tiny little cucumbers are sometimes called Cocktail Cucumbers. There is no need to peel these when making this salad.
- Wax-Coated Cucumbers: These are the thick, typical cucumbers you can find in the grocery store all year long. I recommend that you peel them and remove the seeds when making a salad with these cucumbers.
Can I use something else to make the dressing?
Sure! The sour cream dressing is traditional but sometimes finding a vegan sour cream that you like can be difficult. I have a homemade sour cream recipe here that is made with tofu and is nut free if you need that! You can also use plain Greek yogurt to make the dressing.
- This salad tastes best after chilling for about 30 minutes in the fridge. After that, the salad stays crisp and fresh for about 4 hours. While the salad is still edible for two to three days in the fridge, it gets soggy as the cucumbers release their water.
- Include other fresh veggies like thinly sliced radishes or some tiny grape tomatoes.
How to Store
This cucumber salad is best when served fresh after making. Store leftovers in an airtight container in the fridge for 2 to 3 days.
Cucumbers and vegan sour cream do not freeze well, so I don’t recommend storing this in the freezer.
Side Dish Recipes
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- Mixing bowl
- mixing spoon
- measuring cup
- Measuring spoons
- Chef’s knife
- Cutting board
- 3 large cucumbers
- ¼ cup red onion or shallot
- ¼ cup fresh dill
- ½ cup vegan sour cream
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon sugar optional
- Prep the veggies. Peel and slice the cucumbers as thinly as possible. Thinly slice the onion (or shallot). Roughly chop the fresh dill.
- Mix the dressing. In a small bowl, combine the vegan sour cream with salt and lemon juice. Add in the optional sugar, if desired. Mix together.
- Combine and serve. Pour the dressing over top of the veggies and mix until combined. Can be served immediately but tastes best if rested in the fridge for 30 minutes to allow the flavors to develop. Enjoy!
- How to Store
- This cucumber salad is best when served fresh after making. Store leftovers in an airtight container in the fridge for 2 to 3 days.
- Cucumbers and vegan sour cream do not freeze well, so I don’t recommend storing this in the freezer.