Dairy Free Creamy Cucumber Salad
Cool, creamy, and packed with fresh herb flavor, this cucumber salad is the kind of side dish that disappears fast at any table. The dressing comes together with plain, unsweetened dairy free yogurt whisked with white wine vinegar, a touch of sugar, garlic powder, and black pepper — giving you that classic tangy creaminess without a drop of sour cream or dairy in sight. A generous handful of roughly chopped fresh dill and thinly sliced green onion tops bring brightness and a little bite that make every forkful feel garden-fresh. The salting and patting-dry step is the real secret here: drawing out excess moisture from the cucumbers first means the dressing stays thick and clings beautifully rather than turning watery in the bowl. It serves four and comes together in well under 30 minutes, making it an effortless addition to weeknight dinners, cookouts, or meal-prep spreads. Serve it right away for maximum crunch, or let it chill for up to an hour if you want the flavors to meld a little more deeply.
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Learn more →Ingredients
4 servings
- 2 medium english cucumbers (about 1 ½ lb total), thinly sliced
- 1 tsp kosher salt
- ¾ cup dairy free yogurt (plain, unsweetened)
- 1 tbsp white wine vinegar
- 1 tsp granulated sugar
- ½ tsp garlic powder
- ¼ tsp black pepper
- 3 tbsp fresh dill, roughly chopped
- 3 green onions (green tops only), thinly sliced
Instructions
- 1
Place the cucumber slices in a colander set over the sink or a bowl. Toss with the kosher salt and let stand for 15–20 minutes, until the cucumbers have released noticeable liquid and feel slightly limp.
- 2
Pat the cucumbers dry with paper towels or a clean kitchen towel, pressing firmly to remove as much moisture as possible.
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