Vegan Creamy Mexican Cucumber Salad! Dive into the flavors of Mexico with this irresistible, guilt-free salad that’s as satisfying as it is nourishing!

This Vegan Creamy Mexican Cucumber Salad is not only delicious but also a feast for the eyes, featuring a medley of colorful veggies that bring a pop of brightness to your plate. Imagine crunchy mini cucumbers, bursting with flavor, paired with a luscious, creamy dressing that perfectly complements their crispness. Packed with nutrients and easy to prepare, it’s a go-to recipe that you’ll want to make again and again.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

If you’re searching for a refreshing dish that’s bursting with flavor, look no further than this incredible fresh cucumber salad! We absolutely loved every bite of this vibrant salad, and once you try it, you’ll understand why it’s become a staple in our kitchen.

Perfect for picnics, potlucks, or just a light lunch at home, this salad is not only delicious but also incredibly easy to make. You gotta give this one a try!

Tips for Success:

Flavor Profile: This Vegan Creamy Mexican Cucumber Salad is delicious and full of fresh ingredients. Mini cucumbers shine in this tasty salad.
Mini Cucumbers Preparation: This recipe uses 6 mini cucumbers where 3 cucumbers are sliced into penny rounds and the other 3 are sliced into half-moons. Feel free to slice the cucumbers into either rounds or half-moons or both. The mini cucumbers are not peeled.
Mini Cucumbers: Cucumbers have a lot of water which will eventually start to leach into the salad and create a watery dressing. If you plan to eat the salad right away, this is not an issue. If you plan to create and serve later, see the “Make Ahead” instructions below for some tips.
Amount of Pure Maple Syrup: Our family was divided over the amount of maple syrup that was needed to create the perfect amount of sweetness. Feel free to use less or add more.
Regular Chili Powder: Feel free to use your favorite chili powder, just be sure to select a mild one and not one that has a lot of heat to it.
Seasoning: This dressing is easily customizable. Additional seasoning can be added even after the salad has been dressed. Simply sprinkle in more seasonings (chili powder, smoked paprika, etc.) and mix it in.
Optional – Soaked Red Onions: If you are concerned about the sharpness that can come from red onions, then we suggest lightly soaking them. The purpose of soaking the red onions is two-fold. One – it removes any sharp notes as some red onions can be overpoweringly strong. In this potato salad, mild red onion perfectly complements the flavor. Two – it ever so slightly reduces the crunch. The red onions are still crunchy as they are raw, but soaking can mitigate some of the crunch. Simply place the chopped red onions into a small bowl, cover with warm tap water and steep for 7 minutes, then drain off the water, shake well to remove any excess water, then they are ready for the recipe.
Amount of Sea Salt: Our family was completed divided over the amount of sea salt that was needed to perfectly season the salad. Use ½ teaspoon of sea salt as the base level and add more as needed. However, see the notes in the “Make Ahead” instructions below for some tips.
Serving after Refrigerating: This recipe is best when served immediately after making. If serving after refrigeration, remove from the refrigerator at least 30 minutes before serving to allow the flavors to wake up and allowing the tahini to thin out again. Cashew creams tend to thicken during refrigeration.
Make Ahead: If making ahead for serving for a potluck, picnic, or family gatherings and to obtain optimum serving beauty and freshness, do the following:
- Day Before or Earlier in the Day:
  - Clean and slice the cucumbers. Slice the cucumbers a slightly thicker than normal as they will release their water after being refrigerated and become thinner. Lay the sliced cucumbers in a colander and sprinkle with some sea salt, mix well, and place over a bowl to capture the water that leaches out of the cucumbers. Place in the refrigerator for 30 minutes (up to an hour) to allow the cucumbers to release their water. After 30 minutes, toss out the water, then rinse the cucumbers with cold water and pat dry, then place in the bowl and refrigerate. Please note that the cucumbers will be flimsier and not as fresh and vibrant. [This salad is best immediately after making it.]
  - Slice the red onions and place in a small glass air-tight bowl and refrigerate.
  - Dice the red bell pepper and corn and place in a small glass air-tight bowl and refrigerate.
  - Make the dressing and place in a small glass air-tight covered bowl and refrigerate.
- 30 minutes Before Serving:
  - Remove the dressing from the refrigerator approximately 30 minutes before dressing the salad.
  - Before dressing the salad, test the thickness of the dressing. Whisk the dressing vigorously. It should be somewhat runny and thin. If not, add a teaspoon of warm water (or apple cider vinegar) if too thick, whisk well until smooth and emulsified. Keep in mind that the cucumbers will still leach water even if you have salted them to release their water, just not as much.
- Right Before Serving:
  - Add the cucumbers, red bell peppers, red onions, and corn to a large bowl, mix well to evenly distribute.
  - Add the dressing to the salad mixture. Mix until all the salad ingredients are evenly coated with the dressing. Serve immediately.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

Leftovers will generally keep 5 days in the refrigerator. Store in a covered container.

This dish cannot be frozen.

Pantry Products:

Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

High-speed blender

If you try this tasty salad, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

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Vegan Creamy Mexican Cucumber Salad

Hi there, Ameera here!

Tips for Success:

Leftovers and Freezing:

Pantry Products:

Kitchen Equipment:

Vegan Creamy Mexican Cucumber Salad

Description

Ingredients

Instructions

Notes

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