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🍽️ Crispy Cucumber Salad with Dill Dressing and Crunchy Vegan Cornflakes Schnitzels

612 kcal · 30 min · 4 servings

Ingredients

• Cucumbers 2 pcs.
• Onions, red 1 pcs.
• Soy yogurt 100 g
• Vegan fresh spread, plain 50 g
• Balsamic vinegar, light 6 tbsp
• Mustard 1 tbsp
• Brown sugar 1 tbsp
• Salt pinch
• Pepper, black ground pinch
• Dill, fresh 20 g
• Vegan shepherd's delight 150 g
• Oil 3 tbsp
• Vemondo vegan mini schnitzel cornflakes 600 g

Instructions

1. 1. Wash the cucumbers thoroughly and cut off the hard ends.
2. 2. Slice the cucumbers into very thin rounds or use a slicer.
3. 3. Halve the onion, peel it, and cut it into thin strips.
4. 4. Whisk the soy yogurt together with the vegan spread in a large bowl.
5. 5. Add the vinegar, mustard, and sugar to the yogurt mixture.
6. 6. Season the dressing generously with salt and pepper to taste.
7. 7. Wash the dill and shake it well to remove excess water.
8. 8. Pluck the fine dill tips from the stems.
9. 9. Finely chop the dill tips.
10. 10. Crumble the vegan 'Genießer' block with your hands.
11. 11. Add the cucumber slices to the yogurt dressing mixture.
12. 12. Gently fold in the chopped dill.
13. 13. Mix the crumbled cornflakes into the salad.
14. 14. Taste the salad again and adjust with salt and pepper.
15. 15. Heat a pan with three tablespoons of oil over medium heat.
16. 16. Fry the vegan schnitzels for about eight minutes until golden brown.
17. 17. Ensure the schnitzels are evenly browned on all sides.
18. 18. Place the finished schnitzels on kitchen paper to absorb excess oil.
19. 19. Plate the cucumber salad and the schnitzels.
20. 20. Enjoy your meal!

Nutrition per serving

• kcal: 612
• Protein: 19 g · Fett/Fat: 32 g · Carbs: 58 g