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Every now and then, a recipe goes viral not just because it’s trendy—but because it genuinely delivers. This viral cucumber salad recipe with creamy dressing and fresh dill is one of those game-changers. It’s vibrant. It’s crisp. It’s creamy. And most of all—it’s refreshingly simple.
This salad has taken over TikTok and Instagram for good reason. With its stunning color contrast, crave-worthy crunch, and that addictive balance of tangy and creamy, it’s quickly become a must-have dish for hot summer days, busy weeknights, and everything in between.
But here’s the best part: it’s fully plant-based, takes just minutes to prepare, and is endlessly customizable. If you’re looking for a fresh side that feels elevated without the effort, this is the cucumber salad you’ve been waiting for.
Why This Viral Cucumber Salad Recipe Is a Must-Try
You’ve probably seen versions of cucumber salad before—some creamy, some vinegary—but few match the flavor punch and refreshing satisfaction of this version. Let’s talk about why you’ll love it:
1. Crisp, Cool, and Creamy
The combination of chilled cucumber slices, sharp red onion, and cool pickled radish creates a textural symphony that’s both satisfying and hydrating.
2. Flavor That Pops
Fresh dill brings an herbaceous brightness, while the creamy dressing ties everything together with tang, zip, and just the right touch of sweetness.
3. Quick and No-Cook
It’s a lifesaver on hot days when the oven stays off. From fridge to fork in under 20 minutes.
4. Perfect for Entertaining
It’s pretty, photogenic, and guaranteed to stand out on the table—whether at a cookout, brunch, or picnic.
5. Plant-Based and Gut-Friendly
With naturally probiotic pickled radish and fiber-rich veggies, this salad supports digestion while delivering on taste.
This recipe is just one of many mouthwatering ideas found in the Plant-Based Cookbook – 200 Vegan Recipes, a trusted resource for anyone looking to simplify their plant-powered lifestyle.
Ingredients You’ll Need
This salad’s charm lies in its simplicity. You’ll need only a few ingredients, but each one plays an important role in the final flavor.
Salad Base:
2 large seedless cucumbers, thinly sliced (English or Persian cucumbers work best)
1 small red onion, thinly sliced
1/3 cup pickled radish, thinly sliced or julienned
3 tablespoons fresh dill, finely chopped
Creamy Dressing:
1/2 cup vegan mayonnaise (or unsweetened dairy-free yogurt for a lighter option)
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon maple syrup or agave nectar
Salt and cracked black pepper, to taste
Ingredient Tips:
Vegan mayo creates the richest creaminess, but if you want something tangier and lower-calorie, unsweetened plant-based yogurt is a fantastic substitute.
Pickled radish adds bright acidity. You can swap in pickled red onions or even quick-pickle your own radishes at home for extra flair.
Step-by-Step Instructions
This cucumber salad may look restaurant-worthy, but it comes together quickly and easily at home. Here’s how to make it perfect every time:
1. Prep and Slice the Veggies
Wash cucumbers and slice them into thin, even rounds. A mandoline makes this fast and uniform.
Thinly slice the red onion.
Slice or julienne pickled radish.
2. Salt the Cucumbers (Optional but recommended)
Place the cucumber slices in a colander and sprinkle lightly with salt.
Let sit for 10–15 minutes to draw out excess water. This keeps your salad crisp, not watery.
After draining, pat them dry with a clean towel.
3. Mix the Dressing
In a small bowl, whisk together vegan mayo, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until smooth.
4. Combine and Toss
In a large bowl, combine the cucumbers, red onion, pickled radish, and chopped dill.
Pour in the creamy dressing and toss gently to coat everything evenly.
5. Chill and Serve
Let the salad chill in the fridge for 30 minutes before serving. This step really enhances the flavor and texture.
Looking for more easy swaps and fresh ingredient pairings? The Plant-Based Cookbook is full of chef-tested tips to elevate your plant-based cooking skills—even if you’re just starting out.
Pro Tips and Substitutions
Make it your own with these tweaks and enhancements:
Oil-Free? Use a thick plant-based yogurt and skip the mayo entirely.
Add More Crunch: Toss in toasted sunflower seeds or chopped almonds right before serving.
Want a Kick? Add chili flakes, a dash of cayenne, or thinly sliced jalapeño for heat.
No Dill? Substitute with chopped parsley, mint, or chives for a different herbal profile.
Low-Sodium Option? Use low-sodium pickled radish or rinse them before using.
Recipe Variations You’ll Love
This creamy cucumber salad is a flavor base just waiting to be customized. Try one of these popular spins:
➤ Mediterranean-Inspired Version
Add sliced Kalamata olives, cherry tomatoes, and crumbled vegan feta. Swap the dressing for tahini-lemon-garlic.
➤ Avocado Ranch Cucumber Salad
Mash half an avocado into the dressing and add a splash of lemon juice. It adds healthy fats and a luxurious texture.
➤ Asian-Style Cucumber Salad
Swap the mayo for sesame oil and rice vinegar. Add shredded carrots, chopped cilantro, and sesame seeds.
Each variation keeps things exciting—and you’ll find plenty more global plant-based ideas in the Plant-Based Cookbook. Explore flavors from Mediterranean to Asian to Latin fusion, all 100% meat- and dairy-free.
Nutritional Breakdown
(Per Serving – Serves 4)
Here’s a snapshot of what one serving provides when made with vegan mayo:
Calories: 140
Total Fat: 10g
Carbohydrates: 8g
Dietary Fiber: 2g
Sugars: 3g
Protein: 1g
Sodium: 280mg
Vitamin C: 12% DV
Vitamin K: 40% DV
Hydration: High water content from cucumbers
This salad is light, refreshing, and loaded with micro-nutrients—perfect for supporting energy, hydration, and digestion, especially during warmer seasons.
Storage and Serving Suggestions
Storage Tips:
Store in an airtight container in the fridge for up to 2 days.
If making ahead, keep the dressing separate and mix right before serving to preserve texture.
Serving Ideas:
Pair it with grilled tofu skewers or veggie burgers.
Serve as a cold side with warm lentil soup or grain bowls.
Add to a sandwich or wrap for a creamy crunch layer.
Use it as a topping for avocado toast with microgreens.
If you’re looking for complete meal ideas that combine flavors like this effortlessly, check out the Plant-Based Cookbook. With 200 easy-to-follow recipes, you’ll never wonder what to make for lunch or dinner again.
Frequently Asked Questions
Q: Can I use regular cucumbers instead of English cucumbers?
Yes, but you may want to peel and deseed them for the best texture.
Q: What’s the best way to pickle radishes quickly?
Slice thinly and soak in a mixture of white vinegar, water, salt, and sugar for 30–60 minutes. Done!
Q: How do I prevent the salad from turning watery?
Salting and draining the cucumbers beforehand is key. Also, don’t overdress—less is more.
Q: Is this recipe kid-friendly?
Definitely! You might want to reduce the red onion or pickled radish if your kids are sensitive to stronger flavors.
Conclusion
This viral cucumber salad recipe deserves every bit of its viral fame. It’s that magical combination of crunchy, creamy, and tangy—with enough visual appeal to impress your guests and enough simplicity to make it weekly.
Whether you’re hosting a summer picnic, building a plant-powered lunch, or looking for the perfect companion to your grilled mains, this salad is the answer. Best of all? You can make it your own with just a few tweaks.
