Cucumbers can play a supporting role in salads or can be the main event. Chef Nancy Berkoff, EdD, RD, offers these suggestions:
- Chopped cucumbers, watermelon, and red onions, sprinkled with balsamic vinegar and either nutritional yeast or crumbled vegan cheese
- Diced cucumbers, halved cherry tomatoes or diced salad tomatoes, cubed avocado, and croutons
- Chopped cucumbers, black olives, cooked and chilled pasta, and either crumbled smoked tofu or veggie crumbles
- Diced cucumbers tossed with fresh dill and either plain vegan yogurt or vegan sour cream mixed with lime juice
- Sliced cucumbers mixed with fresh or roasted fennel and garlic paste
- Diced cucumbers tossed with garlic and ginger paste, minced fresh chilies or bell peppers, and shredded carrots
- Thinly sliced cucumbers and radishes, sprinkled with vinegar, organic brown sugar, and red pepper flakes
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