The Salad That Reminds Me of Summer
This creamy cucumber dill salad is my go-to summer dish. It reminds me of my mom’s kitchen. She always made it on hot days. The cool crunch was so refreshing.
It’s a quick vegan side dish that feels special. You just slice, salt, and mix. Doesn’t that sound simple? I love how the dill smells like a fresh garden. What’s your favorite smell from your grandma’s kitchen?
A Little Trick with Salt
Here’s the secret for a crunchy salad. You must salt the cucumbers first. This draws out the extra water. It only takes about fifteen minutes.
I learned this the hard way. I once skipped this step. My easy cucumber salad became a soup bowl! I still laugh at that. This step matters because nobody likes a soggy salad. It keeps every bite crisp and perfect.
Making the Creamy Dreamy Dressing
The dressing is what makes it a creamy vegan salad. It’s tangy, herby, and a little sweet. You just mix everything in one bowl. Use vegan mayo, mustard, lemon, and lots of dill.
*Fun fact*: The red onion turns a pretty pink color in the lemon juice! Isn’t that neat? This vegan dill salad dressing is so versatile. You could use it on a tomato salad or a radish salad too.
The Fun Part: Mixing It Up
Now, squeeze the water from your cucumbers. Listen to that squeaky sound! Add them to the dressing and mix. The final touch is a drizzle of chili oil. This makes it a chili oil cucumber salad with a nice kick.
You can eat it right away. Or chill it for a colder, refreshing cucumber salad. Do you like your salads cold from the fridge, or fresh from the bowl?
Why This Simple Salad Matters
This Japanese cucumber salad is more than food. It’s about making time to prepare good things. Salting the cucumbers teaches us patience. Good flavors are worth a short wait.
It also shows how a few fresh ingredients can sing. You don’t need much. This matters because cooking should be joyful, not hard. Have you tried a sesame cucumber salad or a Thai-style one? I’d love to hear which one is your favorite.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Japanese cucumbers or other pickling cucumbers | 2 small | |
| Salt | Small pinch | For drawing out water |
| Red onion | 1/2 small | Diced |
| Garlic | 2 cloves | Minced |
| Fresh dill | Handful | Roughly chopped, plus more to finish |
| Vegan mayo | 1 tbsp | |
| Stone ground mustard | 1 tsp | Or other mustard |
| Lemon or lime juice | From 1/2 fruit | |
| Sugar | 1-2 tsp | Adjust to taste |
| Freshly ground pepper | To taste | |
| Chili oil | Drizzle | To finish, optional |
| Salt | To taste | To finish, if needed |
Instructions
Step 1: First, slice your cucumbers. I love using Japanese cucumbers for this creamy cucumber dill salad. Sprinkle them with a tiny pinch of salt. Let them sit for ten minutes. This draws out water so your easy cucumber salad isn’t soggy. (A hard-learned tip: salting is the secret to a crisp salad!)
Step 2: Now, make the creamy vegan salad dressing. Dice the onion and chop that lovely dill. Mix everything in a bowl. The vegan mayo and lemon make it so tangy and fresh. Doesn’t that smell amazing? I still laugh at how simple this is.
Step 3: Gently squeeze your cucumbers. You’ll be surprised by the water! This keeps your refreshing cucumber salad perfect. Add them to the dressing bowl. Give everything a good, gentle mix. For more ideas, try this sesame cucumber salad too.
Step 4: Time for the final touch! Taste your cucumber dill salad. Does it need a bit more pepper? Now, drizzle on some chili oil if you like spice. This makes a fantastic chili oil cucumber salad. Do you prefer your salads spicy or mild? Share below!
Step 5: You can eat this quick vegan side dish right away. Or, chill it for an hour. The flavors get even friendlier! This vegan cucumber salad is always a hit. It reminds me of my mom’s kitchen on a sunny day.
Creative Twists
Add thin slices of radish for a colorful, crunchy bite. Mix in some cooked chickpeas to make it a hearty lunch. Swap the dill for fresh mint for a totally different flavor. Which one would you try first? Comment below!Serving & Pairing Ideas
This Japanese cucumber salad is wonderful with grilled foods. Try it beside a veggie burger! For a pretty plate, serve it in a small bowl. Garnish with extra dill. It also pairs well with a cucumber tomato salad for a duo. Need more inspiration? This creamy cucumber radish salad is another favorite. Or, explore a Thai cucumber salad next time. Which would you choose tonight?
Keeping Your Salad Crisp and Cool
This creamy cucumber dill salad is best fresh. But you can store it. Use a tight-lid container in the fridge. It will stay good for one day. The cucumbers will slowly lose their crunch. I learned this the hard way. My first batch sat for two days. It was a bit soggy but still tasty!
You cannot freeze this easy cucumber salad. Freezing ruins the texture completely. It turns the cucumbers into mush. For a make-ahead tip, prep parts separately. Salt the cucumbers and make the dressing ahead. Mix them just before you eat. This keeps everything wonderfully crisp.
Batch cooking the dressing is a smart move. Double or triple the recipe. Keep it in a jar in the fridge. Then you have a quick vegan side dish ready anytime. This matters because it saves precious minutes on busy nights. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Salad Troubles
Is your salad watery? You likely skipped salting the cucumbers. Salting pulls out extra water. Always let them sit for 10-15 minutes. Then squeeze them gently. This step is the secret to a perfect, refreshing cucumber salad.
Dressing too thin or bland? Remember to balance your flavors. Taste as you go. Add more lemon for tang or sugar for sweetness. I once forgot the sugar. The salad was far too sharp! Fixing this matters because balanced dressing makes every bite sing.
Cucumbers getting soggy fast? Do not dress the salad too early. Mix it right before serving. This keeps that delightful crunch. For more crunchy ideas, see this cucumber tomato salad recipe. Which of these problems have you run into before?
Your Quick Questions, Answered
What should not be mixed with cucumber salad?
Avoid very watery veggies like tomatoes. They can make your vegan cucumber salad too wet. It turns the creamy dressing runny. Starchy items like potatoes are also not a good match. They change the light, fresh feel of the dish. Stick to crisp, quick-pickling vegetables for the best texture.
What are common mistakes in making cucumber dressing?
People often forget to balance flavors. Your dressing needs sweet, tangy, and creamy elements. Do not skip the sugar or lemon juice. Another mistake is using too much salt early on. The cucumbers are already salted. Taste first, then add more if needed. This keeps your creamy vegan salad from being too salty.
Is dill good for cucumbers?
Yes, dill is wonderful with cucumbers. It is a classic, fresh pairing. The herb adds a bright, grassy flavor. It makes this cucumber dill salad taste like summer. Dill works in creamy dressings and simple vinegars. *Fun fact: dill and cucumbers are from the same plant family!* Try it in this creamy cucumber radish salad too.
Do cucumbers get soggy in dressing?
They can, but you can prevent it. Salting the slices first is the key step. This pulls out excess water from the cucumbers. Always mix your dressing in just before serving. If you need to store it, keep them separate. This will keep your Japanese cucumber salad crisp and refreshing for your meal.
What not to eat with cucumber?
It is best not to pair cucumbers with very rich, heavy foods. Think creamy pastas or thick stews. The light salad will feel lost. It pairs better with grilled foods, sandwiches, or other light salads. This quick vegan side dish shines next to simple mains.
What is not compatible with cucumbers?
Very sweet fruits are not compatible. Melons or sweet berries can clash in flavor. Dairy-based creamy dressings can also weigh it down if you are going vegan. For a perfect pairing, try a sesame cucumber salad instead. Which tip will you try first?
A Note from My Kitchen to Yours
I hope you love this chili oil cucumber salad. It is one of my favorite easy cucumber salad recipes. It always brings back happy memories of summer lunches. Food is best when shared with good people.
I would love to hear about your cooking adventures. Did you add a different herb? Maybe you tried a new kind of chili oil. Tell me all about it in the comments. Have you tried this recipe?
Your stories make my day. Thank you for letting me share my kitchen with you. Happy cooking!
—Elowen Thorn
Best Cheese Ball Recipe Just Like Mom Made
Description
A savory and aromatic roasted cauliflower dish, coated in a tangy seasoning rub and drizzled with creamy tahini sauce, finished with a fresh herb salsa.
Ingredients
Seasoning Rub:
Tahini Sauce:
Herb Salsa:
Instructions
- Preheat the oven to 400°F.
- Remove the stems from the cauliflower and set them aside. Fill a large pot with water, bring to a boil, and place the entire cauliflower head in the boiling water for 12 minutes, until tender.
- Meanwhile, combine the rub ingredients in a bowl and mix until smooth.
- Drain the cauliflower. Place the cauliflower in a casserole or roasting dish and pour the rub ingredients over top. Using a barbecue brush, ensure the surface is evenly covered. Roast in the oven for 30 minutes, until soft.
- While the cauliflower roasts, prepare the tahini sauce in a jar. Add more water 1 tablespoon at a time to get your desired consistency. You can also prepare the green garnish at this time, with the parsley, sage, shallot, red wine vinegar, garlic and salt.
- Once cooked, remove the cauliflower from the oven. On a serving platter or plate, pour half the tahini sauce down. Place the cauliflower over top, and pour the remaining sauce. Garnish with the herb salsa and enjoy immediately.
Notes
- For a crispier exterior, broil the cauliflower for the last 2-3 minutes of roasting. The tahini sauce can be made ahead and stored in the fridge for up to 3 days.