Wednesday, July 31, 2013

Cool Dill Cucumber Salad (vegan + raw + creamy!)

Oh my lord it is so hot here (Arizona)!  It has been over 100 degrees for about the one-millionth day and I'm just about over this sweltering sticky mess that is my home.  I find myself chanting the famous last words of the wicked witch: "I'm melting!  Meeeellltiiiinnnggg!".  I may or may not say those words out loud...on the the fax front of a coworker.  No, that would never happen.  Anywho!

In the heat of the summer, nothing satisfies a coolness craving more than a bright cucumber salad.  In my pre-vegan glory days I was enamored with this cool creamy cucumber dill salad a local German delicatessen sold near our home.   It had the perfect blend of sweetness, tang, and cool refreshing juiciness to really make it a summer favorite in our house.  I was a bit heart broken when I thought of giving it up.  Then I realized, I don't have to!  I set out to recreate the salad.  It had to be raw and vegan, and I had to love the taste as much as the original (while feeling good about eating it!).

I give you, the Cool Dill Cucumber Salad!

  This salad is insanely easy to make.  It has on a few ingredients, and it's biggest downfall is it tastes best when refrigerated overnight.  Oh no! =)  Honestly though, this salad is an amazing side for just about any meal.  Sometimes, when I've made a big batch, I'll just eat a cup of it here and there as a snack.  So refreshing!  Cucumbers are an amazing source of just about everything.  They provide hydration (they are over 90% water!) and B vitamins while nourishing you with lovely vitamin C and other necessary nutrients.  They are the summer wonder veg, if you ask me!

This recipe only calls for a couple, but I'd pick up more at the store.  They are also super tasty when infused for about a week in gin or vodka...just sayin'!  (How does one do that you ask???  No worries...a post is coming soon!!)

Cool Dill Cucumber Salad (vegan + raw + creamy!)
*Makes approximately 4-6 side helpings of salad.  

2 large cucumbers, or 3 medium/small, peeled and thinly sliced
1/4 red onion, thinly sliced or julienned
1/4 cup Veganaise, or other vegan mayo
1/8 cup red wine vinegar
1 tbsp dried dill

To Make:  Combine your cucumbers and red onion.  Set aside.  In a large bowl, whisk together the Veganaise, vinegar and dill until thoroughly combined.  Pour your cucumber onion mixture into the sauce and toss gently until all the veggies are coated well.  Cover and refrigerate over night, or for at least a few hours.  This fridge time really makes the flavors pop!  Stir occasionally while marinating.

Serve alone or over a bed of fresh baby spinach to make a complete salad!

Enjoy this salad, and your summer! =)

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