The humble cucumber gets a lot of use in my kitchen. It’s great for adding flavor to water, making green juice, dipping in hummus, tossing in salads, and adding crunch to sandwiches. Lately I’ve been turning cucumbers into “noodles” for a fun texture variation. It couldn’t be easier and totally satisfies my desire to twirl food around a fork! Let’s make a super easy lunch: Creamy Cucumber Vegan Noodle Salad.
Lunch doesn’t get much easier than this. Just use a vegetable peeler to create ribbons or “noodles” from two cucumbers and set them in a bowl.
Meanwhile, soak sliced red onion in water to mellow out some of the sharp flavor onion can impart on salads.
Next, whip up a creamy, savory dressing. I used a package of our Dill Havarti Cheeze Spread and mixed in some lemon juice, olive oil, and salt. A bit of water helps thin out the dressing to a pourable consistency. If you’ve tried our other recipes, you know how much I love the combination of cucumber and Dill Havarti Cheeze Spread! This recipe is no exception.
Add a few spoonfuls of the dressing to the veggies and toss to coat. Divide the salad between plates and top with fresh dill. YUM. Lunch is served!
This salad is beautiful on a plate and would also make a great first course if you’re having a date night dinner at home.
Creamy Cucumber Vegan Noodle Salad Recipe
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• Slow Cooker Potato Vegan Soup Recipe
• Roasted Carrot Dill Vegan Soup Recipe
• Vegan Tomato Soup with Grilled Cheese Recipe
- 1 small red onion (½ cup sliced)
- 2 english cucumbers
- 1 package Plant Perks Dill Havarti Cheeze Spread
- 1 tablespoon lemon juice
- 1½ tablespoons water
- 1 teaspoon olive oil
- Pinch of sea salt
- A few twists of black pepper
- Fresh dill, finely chopped, for serving
- Peel the red onion and slice it in half from root to tip. With the flat side of one half face down on your cutting board, make very thin cuts to slice the onion into half moon shapes until you have ½ cup red onion slices.
- Transfer the red onion slices to a bowl and fill with cold water. Soaking the red onion while you prep the rest of the salad will help mellow some of the sharp flavor.
- Trim the ends off the cucumbers and use a vegetable peeler to peel the cucumbers into ribbons or “noodles.” Rotate the cucumbers each time you reach the fleshy inner core. You can save this part for juicing or smoothies! Transfer the cucumber noodles to a large bowl.
- Scoop the Dill Havarti Cheeze Spread into a mixing bowl. Add the lemon juice, water, olive oil, sea salt, and black pepper. Whisk to combine the ingredients and adjust the seasonings to taste.
- Drain the water from the red onion. Transfer the red onion slices to the bowl of cucumber noodles. Add a few spoonfuls of the dill havarti dressing to the veggies and gently toss to coat.
- Use tongs to divide the cucumber noodle salad between two plates. Top with more freshly cracked black pepper and fresh dill. Serve with extra dressing on the side.