Cucumber Salad

Cucumber Salad PinThis Cucumber Salad is a fresh and delicious summer favorite that tastes great year round. It’s very easy to make with lots of tasty leftovers. One serving only has 18 calories, so you could eat as much as you want!

My mom has made this recipe my entire life, but I never liked cucumbers until going plant-based. A lot of vegans and plant-based eaters talk about how much their tastes change over time as they eat more plant foods and less of the addictive, taste numbing sugar, salt and fat.

Cucumbers are one of those foods that I tried numerous times throughout my life, but never liked. In fact, you could say I had an aversion to them…they tasted AWFUL! But after about 6 months of eating a healthy plant-based diet, they finally started tasting like food, and now I really like them.

I encourage you to continue trying new and old things on your plant-based journey. As your tastes change, you just might start liking things you used to hate.


Cucumber Salad
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 servings 10 minutes
Passive Time
8 hours
Servings Prep Time
8 servings 10 minutes
Passive Time
8 hours
Cucumber Salad
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 servings 10 minutes
Passive Time
8 hours
Servings Prep Time
8 servings 10 minutes
Passive Time
8 hours
Ingredients
Servings: servings
Instructions
  1. Peel and thinly slice the cucumbers and onions.
  2. Add all ingredients to a medium bowl and stir to combine. Let set in the refrigerator for at least 8 hours or overnight. Taste and add water if needed to lesson the vinegar flavor.
    Cucumber Salad
Recipe Notes

Serving size is 1/2 cup.

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