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🍽️ Classic Vegan Cucumber Salad

77 kcal · 30 min · 4 servings

Ingredients

• cucumbers 2 pcs
• salt 1 tsp
• soy yogurt 4 tbsp
• Vemondo Vegan Cream 4 tbsp
• vinegar 2 tbsp
• mustard 1 tsp
• sugar pinch
• pepper, black ground pinch
• onions, yellow 1 pcs
• dill, fresh 20 g

Instructions

1. 1. Wash the cucumbers thoroughly.
2. 2. Cut off the ends of the cucumbers.
3. 3. Slice the cucumbers thinly or use a grater.
4. 4. Place the cucumber slices in a colander.
5. 5. Sprinkle the slices with about one teaspoon of salt.
6. 6. Let the cucumbers sit for about 30 minutes.
7. 7. Take a bowl and add soy yogurt, vegan cream, vinegar, mustard, and sugar.
8. 8. Stir the dressing ingredients well.
9. 9. Season the dressing with salt and pepper to taste.
10. 10. Halve the onion and peel it.
11. 11. Dice the onion finely.
12. 12. Add the onion cubes to the dressing.
13. 13. Wash the dill.
14. 14. Shake the dill dry.
15. 15. Pluck the dill tips from the stems.
16. 16. Chop the dill finely.
17. 17. Squeeze the water out of the cucumber slices.
18. 18. Add the squeezed cucumbers to the dressing.
19. 19. Fold in the chopped dill.
20. 20. Taste the salad again and adjust with salt and pepper.
21. 21. Serve the salad immediately or chill it.

Nutrition per serving

• kcal: 77
• Protein: 2 g · Fett/Fat: 4 g · Carbs: 9 g