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Here’s a light, creamy dish that’s perfect for a summer day! It uses one of our favorite sweeteners, xylitol, which is an easy swap for sugar. This dairy-free cucumber salad goes well with organic roasted chicken or wild-caught fish. *Remember to buy organic and avoid your food allergies when making this recipe! If you do not yet know your food allergies, get them tested soon!

Total Prep Time: 10-15 minutes, or 2-3 hours Makes: 5-8 servings


3 organic cucumbers, peeled and thinly sliced
1/2 cup soy-free Vegenaise
1/2 organic red onion, diced
1 tablespoon xylitol (more for a sweeter dressing)
sea salt to taste
Fresh dill to taste, chopped


Add xylitol to Vegenaise and set aside. This gives the xylitol a chance to dissolve. Combine cucumbers, salt, and onion. Right before serving, add dressing.
Add onions and salt to the cucumbers. Let sit for a few hours. This will allow the moisture to come out of the cucumbers. Drain excess water and add the dressing before serving.
This method, although it takes longer, will keep the cucumber salad less runny if it is stored for any length of time before consumption. Top with organic dill for added flavor if desired. Enjoy!


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