Description
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.
Ingredients
Scale
Salad Base Ingredients:
- 6 mini cucumbers, sliced *
- ¾ cup finely diced red bell pepper
- 1 cup corn (canned, fresh, or frozen [thawed])
- 1/3 cup finely diced red onion (+/-) *
Dressing Ingredients:
- ¼ cup [raw] cashews
- 2 Tablespoon apple cider vinegar
- 1 Tablespoon lime juice (+/-)
- 2 Tablespoons water
- 2 teaspoons pure maple syrup (+/-) *
- ¾ teaspoon regular chili powder (+/-) *
- ¼ teaspoon smoked paprika (+/-)
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- Pinch to ¾ teaspoon sea salt (+/-) *
Optional Ingredients:
- Freshly chopped cilantro
Instructions
- Place the cashews into a small bowl, cover with boiling water, allow to sit for 15 minutes, then drain off the water (discard), and set aside.
- In the meantime, place all the Salad Based Ingredients into a large bowl, mix to evenly distribute the ingredients, then set aside.
- Place the soaked cashews along with all the remaining Dressing Ingredients into a high-speed blender and process until smooth and emulsified, scraping down the sides occasionally.
- Pour the dressing over the salad ingredients, mix well to thoroughly coat all the ingredients. If desired, top with freshly chopped cilantro. Serve and enjoy! Refrigerate leftovers.
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 4 cups (3 to 4 servings)