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 mins
Cook Time0 minutes mins
Total Time10 minutes mins
Course: Salad
Cuisine: Australian
Keyword: Easy
Servings: 4 as a side
Calories: 165kcal
- 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
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.
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