Description
Simple, refreshing, and flavorful, this Vegan Amish Creamy Cucumber Salad is a nod to the classic Amish version and makes for one awesome summer salad recipe.
Ingredients
Scale
- 2 large English Cucumbers, unpeeled *
- 1 ¼ teaspoons sea salt (+/-) *
- 1 cup finely sliced red onions (+/-)
- ¼ cup fresh dill, chopped *
Dressing Ingredients:
- 1/3 cup [raw] cashews
- ¼ cup distilled white vinegar
- 3 Tablespoons apple cider vinegar
- 3 Tablespoons pure maple syrup (+/-) *
- 2 Tablespoons water
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Pinch to ¼ teaspoon sea salt (+/-) *
- Pinch to ¼ teaspoon black pepper (+/-)
Instructions
- Thinly slice the English Cucumbers using a mandolin or sharp knife into rounds, then place them into a large bowl and sprinkle with 1 ¼ teaspoons sea salt. Mix really well with your hands to ensure all the cucumbers are mixed in the sea salt. Place in the refrigerator for at least 30 minutes to release their water.
- In the meantime, place the cashews into a small bowl and cover with boiling water for 15 minutes, then drain off the water (discard) and place the soaked cashews into a high-speed blender.
- Place all the remaining Dressing Ingredients into the high-speed blender and blend on high until smooth and emulsified. Set aside.
- After the sliced cucumbers have soaked for 30 minutes, drain the cucumbers into a colander, (do not rinse the cucumbers) then place the drained cucumbers back into the bowl. Add the thinly sliced red onions and chopped fresh dill to the cucumbers and mix well to evenly distribute.
- Pour the Dressing over top the cucumbers mixture, mix well. Refrigerate for 30 minutes.
- Serve with additional chopped fresh dill.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: Makes 6 cups