Creamy Cucumber Salad
This salad is a refreshing summer side dish and a great way to take advantage of all of those cucumbers from the garden!
Ingredients
At a glance
Meal/Course
Ethnic Influence
Main Ingredient
Cooking Method
Difficulty
Serves 6-8
2-3 large cucumbers
1 cup diced onion (red, yellow or sweet)
2 T vinegar
1/2 cup plain non-dairy milk
1 T agave nectar
1/2 cup soy based mayonnaise
1/2 tsp salt
Pepper to taste
Methods/steps
Wash and score the cucumbers. Slice into thin rounds.
Dice the onion.
Mix the vinegar, agave, salt, pepper and non-dairy milk in a small bowl. Stir it up with the fork or whisk until smooth.
Put the cukes and onion in a big bowl. Drizzle the dressing over the top. Stir, season to taste and you’re done.
Cover and place in the fridge for an hour or so to let the flavors mingle.
Additional Tips
Click here to learn how to make your own mayo.
This salad fits right in with veggie burgers, pan-seared Portobello mushrooms, bbq”d tofu and corn on the cob.
Reviews
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Created by KatherineL
Brown rice is higher in fiber and nutrients than white rice and has a wonderful nutty taste. There are many different varieties of brown rice, each with a slightly different flavor and texture. Two favorites, brown basmati and jasmine, are sold in many supermarkets, natural food stores and specialty shops.
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