Go Back
+ servings
Vegan cucumber salad with dill and whole grain mustard with a red checked tea towel on the side.
Print Recipe
5 from 2 votes

Vegan Cucumber with Dill and Tangy Mustard

In this vegan cucumber salad, we jazz up boring cucumbers with our delightfully zingy ACV and grainy mustard dressing. A speedy, super refreshing salad ideal for summer entertaining!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Salad
Cuisine: Australian
Keyword: Easy
Servings: 4 as a side
Calories: 165kcal

Ingredients

  • 3 medium Lebanese cucumbers (approximately 450 grams)
  • 1 sml pack of quks (approximately 250 grams)
  • 1 tablespoon dill, chopped
  • 2 tbsps whole grain mustard
  • 3 tbsps apple cider vinegar (ACV)
  • 4 tbsps olive oil

Instructions

  • Wash and trim your cucumber, cut them in half lengthwise and then slice on the diagonal.
  • Wash and trim the qukes and then slice on the diagonal.
  • Wash your dill shake to remove excess water, then finely chop.
  • Place everything in a mixing bowl, add the mustard, ACV and oil. Season with sea salt and cracked black pepper. Toss well to combine.
  • Taste and adjust seasonings according to your taste.
  • Arrange in a salad bowl and serve.

Video

Nutrition

Calories: 165kcal | Carbohydrates: 9g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Sodium: 91mg | Potassium: 341mg | Fiber: 1g | Sugar: 4g | Vitamin A: 236IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 1mg