This vegan Polish cucumber salad is a plant based and dairy-free version of a popular side dish that's incredibly flavorful, crunchy and made with simple ingredients! Ready in under 10 minutes and great for BBQs and picnics.
Thinly slice the cucumber. You can leave it either peeled or unpeeled.
Transfer the cucumber to a large mixing bowl together with the dill, spring onion, garlic, soy yoghurt, salt, pepper, sugar and lemon juice. Stir together thoroughly.
Leave in the fridge for 10-15 minutes to chill, then serve.
Notes
Served immediately, the salad will be at its crunchiest, but you can leave it in the fridge in an airtight container for 2-3 days.
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