Ingredients
Method
- Using a sharp knife or mandoline, thinly slice the cucumbers. Thinly slice the scallion, reserving some dark green tops for garnish. Finely chop the fresh dill. Place all the vegetables in a large mixing bowl.
- In a small bowl, whisk together the vegan mayonnaise, Greek yogurt, apple cider vinegar, maple syrup, salt, and pepper until smooth and creamy.
- Pour the dressing over the vegetables and stir until everything is evenly coated.
- Let the salad rest for 15 minutes to allow the flavors to meld. Transfer to a serving platter, garnish with reserved scallion tops and an extra sprinkle of black pepper, and serve.
Nutrition
Notes
Substitutions: Any cucumber variety works — English, American, or Persian. Replace scallion with red onion, white onion, or shallot. Dill can be swapped for fresh chives, Italian parsley, or fennel fronds. Use regular mayonnaise instead of vegan. Whole-fat Greek yogurt, unsweetened nondairy yogurt, or sour cream can stand in for nonfat yogurt. Lemon juice or white vinegar can replace apple cider vinegar. Honey, agave, date syrup, or sugar work instead of maple syrup. Make ahead: The flavor improves after an hour, but cucumbers may release water after 2–3 hours. If this happens, stir in a dollop of extra yogurt to thicken, or pour off the excess liquid. Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. This salad does not freeze well.
