Cucumbers aren’t at the top of my favorite veggies list. Sorry cukes! I mean, they’re okay and all, but not something I normally get super excited over. But this salad… ohhh this salad. Guys, I just said “ohhhh” when referring to a salad. And not just that, but a cucumber salad. That must tell you this one is pretty darn good! Even while I was photographing it I couldn’t help myself from repeatedly taste-testing!
Cucumber Salad Ingredients
Here’s what you’ll need to make this one!
Raw cashews Water Garlic Red wine vinegar Salt & pepper Cucumber Red onion Fresh dill Scallions
How It’s Made
First, slice and soak your onion. Just place in in a container and cover it with cold water. Why do we do this? Soaking raw onion removes some of the bite, making it perfect for salads. In fact, I generally soak onions when I’m eating them raw, just like I did with my Greek salad and orzo salad.
Now make the dressing. Place the cashews, water, garlic, vinegar, and some salt into a food processor bowl, and blend it up until smooth.
Place your cucumbers into a bowl, along with dill and scallions. Drain your onions and add them as well. Pour the dressing over everything and toss the salad to coat all your veggies with the dressing.
Dig in right away, or chill the salad for later.
Is this salad gluten-free? It is! Storage & shelf life: Leftover salad will keep in a sealed container for about 3 days or so, depending on how fresh your veggies are. But I recommend eating it as soon as possible — the veggies will release water over time, making the dressing extra runny. How can I get my dressing perfectly smooth? The trick, I’m afraid, is to use a high powered blending device. I don’t use a high-powered device (it’s a Ninja, in case you were wondering), and you can see that my dressing isn’t perfectly smooth. But you know what? When I serve this salad, nobody cares. It’s plenty smooth and super delicious. Also, unless you have a small blending device like I do, consider making a double batch of dressing. A larger batch will blend easier in larger device. Seal the extra dressing up in an airtight container and freeze it for later. Can I substitute dried herbs for fresh? I don’t recommend it. The flavor won’t be anywhere near as good.
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
