Creamy Vegan Cucumber Salad (German-Inspired)

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The summertime brings an abundance of cucumbers, and this creamy cucumber and onion salad is the perfect way to put them to use! The concept came to be when we hosted a German food night with friends and needed a side salad but wanted to keep it dairy-free. It’s quick and easy to throw together and perfect for warm weather gatherings. Let us show you how it’s done!

How to Make Creamy Cucumber Salad

The dressing for this creamy cucumber salad relies on a base of thick, tangy coconut yogurt to keep it dairy-free. Apple cider vinegar and lemon juice add additional tanginess, dijon mustard and garlic add zing, salt and pepper add more flavor, and maple syrup balances it all out.

The main ingredients in this salad (besides the creamy dressing) are red onion, cucumber, and fresh dill.

Red onion is the sweetest of the onions, making it the best option for salads. But if you’re looking for something even milder, you can soak the onion (and garlic) in boiling water to decrease its intensity.

Cucumbers are incredibly cooling and hydrating, making them perfect for the warmer months. They also supply antioxidants, fiber, vitamins K and C, magnesium, and potassium. And let’s not forget about their satisfying crunch!

Dill adds a fresh, herby element and is the perfect pairing for cucumbers!

We hope you LOVE this cucumber salad! It’s:

Fresh
Creamy
Tangy
Crisp
Quick & easy
& SO delicious!

It’s the perfect plant-based side for BBQs and beyond! Try it paired with our Easy Grillable Veggie Burgers, Simple French-Style Potato Salad, Creamy Roasted Red Pepper Tomato Soup, and/or Easy Zucchini Fritters.

More Cucumber Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Creamy Vegan Cucumber Salad (German-Inspired)

Creamy, German-inspired cucumber salad with fresh dill and tangy coconut yogurt. A refreshing, plant-based side for BBQs and beyond. Just 15 minutes, 10 ingredients, and 1 bowl required!
Author Minimalist Baker
Print
5 from 9 votes
Prep Time 15minutes
Total Time 15minutes
Servings 4(Side servings)
Course Side Dish
Cuisine German-Inspired, Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3 Days

Ingredients

  • 2/3cupfinely diced red onion(or halved & thinly sliced with a mandolin* // ~1/2 medium onion as recipe is written)
  • 1large clovegarlic, minced
  • 1cupunsweetened plain coconut yogurt (we like Culina)
  • 1/2tspeach sea salt and black pepper
  • 2Tbsplemon juice (~ 1 medium lemon as recipe is written)
  • 1 ½Tbspapple cider vinegar
  • 2tspdijon mustard(or yellow mustard)
  • 1-2tspmaple syrup(to balance out the flavor)
  • 1/4cupfinely chopped dill
  • 1mediumcucumber, halved lengthwise, thinly sliced(~2 cups as recipe is written)

Instructions

  • In a medium mixing bowl, add all ingredients except for the dill and cucumber (so onion, garlic, coconut yogurt, salt, pepper, lemon juice, apple cider vinegar, mustard, and maple syrup). Mix the dressing until smooth. NOTE: For less intense onion/garlic flavor, you can soak the onion and garlic in boiling water for 5 minutes, then strain well and add to the mixing bowl.
  • Add the dill and sliced cucumber and mix again until cucumber is well coated with dressing.
  • Taste and adjust as needed, adding lemon juice or apple cider vinegar for acidity, maple syrup to balance the acidity, dill for herby flavor, or more cucumber for a less saucy dressing.
  • Best when fresh. If preparing in advance, store dressing and cucumber separately in the refrigerator for up to 2-3 days. Not freezer friendly.

Video

Notes

*Thinly slicing the onion is more traditional, but we found it easier to eat when finely diced.
*Adapted from The Blond Cook.
*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1side servingCalories: 127Carbohydrates: 8.4gProtein: 0.9gFat: 12.8gSaturated Fat: 11.4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0gCholesterol: 0mgSodium: 373mgPotassium: 28mgFiber: 1.5gSugar: 4.2gVitamin A: 155IUVitamin C: 8.1mgCalcium: 24.3mgIron: 0.8mg

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Reader Interactions

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  1. Josays

    Amazing!! In my country vegan yogurts are incredibly hard to find and expensive, especially unsweetened, so I just went with greek yogurt as I’m a vegetarian and all of my guests consumed dairy, also, I used dry dill instead of fresh because that’s all I had on hand and it was a hit! Everybody loved it! I generally can’t stand the flavour of any kind of raw onion, but I left it on ice water for quite a long time and just went with it and I liked raw onions for the very first time in my life, incredible recipe, will definitely be making it again!

    Reply
    • Support @ Minimalist Bakersays

      Amazing! We’re so glad you and your guests enjoyed it, Jo! Thank you for sharing! xo

      Reply
  2. Alexsays

    Amazing salad! Very quick and easy to make and everyone always loves it :)
    The coconut yoghurt is worth getting for the unique taste it lends the recipe.

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad everyone enjoyed it, Alex! Thank you so much for the lovely review! xo

      Reply
  3. Annesays

    Amazing cucumber recipe! I’ve been loving coconut yogurt lately (I used the GTS brand) and this is a great way to use a jar of it, for a savory flavor! Followed the recipe exactly. Will definitely be making again!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoy it, Anne! Thank you for the lovely review! xo

      Reply
  4. Danielle Kellysays

    Absolutely exceeded my expectations! Tastes just like the cucumber salad my grandmother makes but without the dairy! Will be making again!

    Reply
    • Support @ Minimalist Bakersays

      Aw, yay! We’re so glad you enjoyed it, Danielle. Thank you for the lovely review! xo

      Reply
  5. Lindasays

    I came across your site while looking for a change for myself with food. I have struggled with stomach issues for so long, I don’t remember the last time I felt good after eating. Gluten and I don’t get along. I am at retirement now. I went past retirement age because I loved my work with special needs individuals. But now, at 68 and counting, I have now turned to myself, looking at giving myself some TLC. I am gluten free, vegan and learning a new way of living. This site has given me inspiration to embrace the lifestyle and looking forward to making many of these recipes I have found. I started with the vegan cucumber salad. It’s delicious!! Thank you so much for being informative and showing me a light at the end of this long tunnel. I would have been lost in the search for a healthier way. Truly mind boggling to find my way, your site is a blessing.

    Reply
    • Support @ Minimalist Bakersays

      Aw, we are so glad to hear our site has been helpful, Linda! Thank you so much for sharing! xoxo

      Reply
  6. Ambersays

    This was delicious! I actually prefer it to Tzatziki sauce. You can eyeball the ingredients pretty easily and it still tastes wonderful. Added some parsley and mint and served it on sourdough with with a balsamic reduction!

    Reply
    • Support @ Minimalist Bakersays

      Amazing! Love that serving idea. Thank you for sharing, Amber!

      Reply
  7. sarahsays

    my store didn’t have coconut yogurt so i used kite hill unsweetened almond yogurt and it was really good. i used two large cucumbers and it was still very saucy— not a bad thing, just something to consider if you’re making it! very yummy and summery

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad it turned out well with the almond yogurt! Thanks for sharing, Sarah!

      Reply
  8. sherrysays

    oh yes this sounds delicious, and looks pretty too. we’re heading into winter so i might have to wait to try it. i prefer plain yoghurt so i might use that or even a bit of mayo.
    cheers
    sherry

    Reply
  9. MCsays

    This is delicious! I just made it tonight using Greek yogurt rather than coconut as I am not vegan. I only used one teaspoon of maple syrup which really adds a lovely sweetness, and followed the rest of the recipe to the letter. I soaked my garlic and onion in boiling water as suggested and am finding it is the perfect level of heat for me. As always, another fantastic recipe from Minimalist Baker!

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! We’re so glad you enjoyed this one. Thanks so much for the lovely review! xo

      Reply
  10. Briesays

    Made this to go alongside my vegan kabobs tonight and it’s so yummy! I used unsweetened almond yogurt since I couldn’t find coconut. I also used 1/2 cup of the yogurt instead of a cup and halved the rest of the ingredient other than dill, cucumber, and onion – there’s plenty of dressing to coat the Veg and lots of flavor. Very good and will definitely be in rotation this summer!

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you enjoyed it, Brie! Thanks so much for the lovely review and for sharing your modifications! xo

      Reply
  11. Adriennesays

    I am of German heritage my grandmother passed a similar recipe down to my mother, sisters, and me, and to my aunt and cousins. We used only lots of cider vinegar (we like it sour!) and a pinch of sugar for that balance. Maw also scooped out the watery seeds so that the sour cream (before my vegan life) wouldn’t get watered down. The lemon is different so I’ll have to give that a try. I love adding a personal spin to online recipes sometimes. Can’t wait for garden cukes and onions so I can make this! Thank you!

    Reply
    • Support @ Minimalist Bakersays

      Aw, love that! Thanks for sharing, Adrienne. Let us know how you like this one =)

      Reply
  12. JAsays

    Does it have a coconut taste? I am not a fan of coconut flavor so I’m curious if the coconut is strong in this??? but I also don’t like soy based yogurts…so I’m struggling with anything that actually tastes different than dairy yogurt so I have just avoided all…

    Reply
    • Support @ Minimalist Bakersays

      Hi, we’d say the coconut taste is noticeable, but not strong. It’s tricky to replace it’s thickness/tang, but perhaps a cashew yogurt?

      Reply
  13. Sara fsays

    What can be used in placed of the yogurt? It would still need to be dairy free!

    Reply
    • Support @ Minimalist Bakersays

      Hi Sara, some type of yogurt is key in this one. If you can’t have coconut yogurt, perhaps another thick dairy-free yogurt such as cashew? But we haven’t tried with that modification. Let us know if you give it a try!

      Reply