Easy Cucumber Salad (GF, V)

Spiralized English Cucumber Salad Recipe [Gluten Free, Vegan]

Summer is basically here and you’re going to need a bunch of recipes to use up the cucumbers from your garden, farmers’ market haul or your CSA! So, I present to you, this delicious and super simple spiralized cucumber salad.

The secret ingredient in tons of my creamy, tasty recipes [this vegan pasta salad, my honey-sriracha aioli, and this classic vegan garlic aioli] is Just Mayo. I sing this product’s praises constantly. It’s vegan and it’s better for the planet. ‘Nuff said.

An important step in this process is to sweat the cucumbers. Because cukes are mostly made of water, they can make this salad really watery really quick. So don’t skip the step of sweating them and keep the cucumbers and dressing separate until you’re ready to eat.

I wrote this recipe for two people to share, but it can easily be doubled or tripled to serve more!

How to Make Spiralized English Cucumber Salad

English Cucumber Salad (GF, V)
Prep time
Total time
Without further ado: summer in a bowl.
Recipe type: Salad, Side Dish
Cuisine: Gluten Free | Vegan | Dairy Free | Vegetarian | Nut Free
Serves: 2 as a side
  • 1 English Cucumber*
  • ¾ tsp. kosher salt, divided
  • ⅓ c. vegan mayonnaise**
  • 1 tbsp. rice vinegar
  • 1.5 tsp. dill pickle brine (or additional rice vinegar)
  • 1 tsp. sugar***
  • Ground black pepper, to taste
  • 1 tbsp. chopped fresh dill
  • Black sesame seeds, for garnish (if desired)
  1. Spiralize or thinly slice one English cucumber. Place in a wire mesh colander over a bowl. Toss cucumber with ½ tsp. kosher salt. Cover cucumber with paper towel and store in the fridge for at least one hour, up to four hours. This is to remove a good deal of the moisture in the cucumber. If you make the salad without doing this step, it will be very watery. It's already a watery salad so it's best not to skip this step.
  2. Meanwhile, combine mayonnaise, vinegar/brine, sugar, ¼ tsp. salt, black pepper and chopped fresh dill to create a dressing for your salad. Refrigerate until it's time to assemble the salad.
  3. After 1-4 hours in the fridge, remove the cucumber and squeeze out excess water with a new paper towel. Drain the liquid from the bowl and dry the bowl out. Place the cucumber in the bowl and toss it with the dressing. Serve immediately, topped with black sesame seeds, if desired.
*Or two regular cucumbers.
**I used Just Mayo vegan mayonnaise. Feel free to use regular mayonnaise, but use Miracle Whip at your own risk. Miracle Whip is NOT the same.
***I used organic cane sugar. You need this sugar to balance out the vinegar and mayo flavors so don't skip it!

Spiralized English Cucumber Salad Recipe [Gluten Free, Vegan]

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