During the warm summer months, there's no better side dish to complement your main meal than a refreshing combination of crunchy,cucumbers, and crisp coleslaw, paired with a tangy sour cream dressing. It is also super easy to put together!
There's just something refreshing about cucumbers. They scream summer and I love crispy crunchy things during the summer for some reason.
This salad is best served beside any of these delicious vegan sandwiches, or my sloppy vegan joes!
🍲Ingredients
All ingredients pictured: Cucumber, vegan sour cream, coleslaw mix, sugar, vinegar and salt.
I recommend tofutti sour cream or forager. I think they best mimic a sour cream that I am used to. Of course if you like more yogurt-like sour creams, that is perfectly fine, too.
You are welcome to go with the traditional onions and forego the coleslaw mix, or cut up your own cabbage mix.
🔪Instructions
Step One - Peel the cucumbers. If you decide against peeling, I recommend salting and marinating the cucumbers to soften them a bit.
Step Two - Slice the cucumbers thinly. Either with a knife or using a mandolin or food processor.
Step Three - Add in the vegan sour cream
Step Four - Add in everything else.
📖Suggestions & Variations
- An ingredient that I did not use, but should have used, and I don't know why I did not use, is DILL! By all means, add dill. Fresh, dried, fake?, whatever.
- Get even more creative! You can add bell peppers, celery or any other crunchy veggie you wish!
- Feel free to leave the sour cream out entirely! I often leave it out myself or I'll add it to individual servings. Sometimes I find that my salad lasts a little longer without it.
- You can also use a vegan yogurt. Maybe a simple coconut yogurt? Yum!
Be sure to check out some other delicious salads!
- No-cook tofu egg-free salad for sandwiches, wraps and more!
- Colorful Vegan Seven Layer Salad
- Vegan Shaved Brussels Sprouts Salad
- Korean Style Marinated Cucumbers
🍱Storage
- Consume within 5 days, really before that but not 6, because that's just pushing it. Are you my husband? Because he would.
- Do not freeze.
If you've tried this recipe and enjoyed it, I would love it if you could rate it 5⭐⭐⭐⭐⭐ and leave a comment! It's a great way to help me out!
Recipe
Creamy Vegan Cucumber Cabbage Salad
Equipment
- bowl
- tongs
- gloves (optional)
Ingredients
- 2 cucumbers
- Pinch of salt
- 1 Tablespoon apple cider vinegar
- ¼ cup vegan sour cream optional
- ½ Tablespoon dried dill or 1 Tablespoon fresh; more or less to your liking
- 1 Tablespoon sugar optional
- 1 12 0z bag of coleslaw mix see notes
Instructions
- Wash and peel the cucumbers.2 cucumbers
- Cut into thin slices.2 cucumbers
- In a bowl, add the sliced cucumbers, sour cream and vinegar. Mix well. (To make this easier, mix the vinegar and sour cream together first to make it little easier to work with.)2 cucumbers, ¼ cup vegan sour cream, 1 Tablespoon apple cider vinegar
- Mix in all other ingredients.1 Tablespoon sugar, 1 12 0z bag of coleslaw mix, Pinch of salt
- Serve and enjoy!
Notes
- If you want to keep the peel, marinate in salt to soften up the cucumbers if the peel is too hard for some.
- Can't have sour cream? - You don't need it. Just use a little more vinegar. Truth be told, sometimes I don't have sour cream and will totally omit it.
- Refrigerate - Up to 5 days.
- Do not freeze
Nutrition
This recipe was first published in August of 2022 and has been updated November 2023
What's up! My name is Bree, and I run this kitchen! I love sharing my recipes with you and I hope you enjoy them. You can follow me on Pinterest, or Get to know more about me and this site if you'd like. Thanks, bud!
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