The Vegan Cucumber Ranch Crack Salad is tasty and delicious. We made this meal with cucumbers, vegan mayonnaise, plain vegan yogurt, ranch seasoning mix, dill, green onions, parsley, lemon juice, garlic powder, black pepper, onion powder, and salt. This salad has 2 grams of protein and 145 kcal per serving. It gets ready to serve in just thirty-five minutes. Store this Vegan Cucumber Ranch Crack Salad in the refrigerator for three days. You may serve this salad with grilled tofu, lentil burger, vegan club sandwich, baked tempeh, stuffed bell peppers, veggie skewers, potato salad, or hummus with pita.
STATS:
- Course: Salad
- Calories: 145 kcal
- Total Time: 35 minutes
- Cuisine: American
- Diet: Vegan
- Cooking Time: Nil
- Servings: 6
- Chilling Time: 20 minutes
- Preparation Time: 15 minutes
- Serving Size: 1 cup
EQUIPMENT:
- Large mixing bowl
- Measuring spoons
- Whisk
- Rubber spatula
- Serving bowl
- Small mixing bowl
- Knife
- Cutting board
- Measuring cups
INGREDIENTS:
- Half tsp garlic powder
- 4 medium cucumbers
- Quarter cup unsweetened plain vegan yogurt
- 2 tbsp chopped parsley
- Quarter tsp black pepper
- 1 tbsp ranch seasoning mix
- Quarter tsp salt
- Half cup vegan mayonnaise
- 1 tbsp chopped dill
- Quarter cup sliced green onions
- 1 tbsp lemon juice
- Quarter tsp onion powder
INGREDIENT NOTES:
CUCUMBERS:
- They are the component that gives fresh and crunchy texture to the salad. English cucumbers work best as they have thin skin and few seeds in them. You may use regular garden cucumbers as per your preference.
VEGAN MAYONNAISE:
- It makes the creamy base of the dressing and keeps the recipe vegan. Mayonnaise gives a rich and smooth texture to the salad. You may use mashed silken tofu as an alternative.
UNSWEETENED PLAIN VEGAN YOGURT:
- This yogurt makes the dressing lighter and gives tanginess that maintains the richness of the mayonnaise. You may use extra vegan mayonnaise as per your choice.
RANCH SEASONING MIX:
- It gives a classic herb and garlic taste to make the salad delicious. You may use dried dill as another option.
LEMON JUICE:
- This juice maintains the creamy ingredients and brightens the dressing. Apple cider vinegar also works well in the recipe.
INSTRUCTIONS:
- First, dry the washed cucumbers well, then slice them into even rounds.
- Whisk vegan mayonnaise, ranch seasoning, lemon juice, vegan yogurt, garlic powder, salt, onion powder, and black pepper in a small bowl.
- Then add the cucumber slices, green onions, parsley, dill, and dressing in the large bowl.
- Gently toss the ingredients to coat the cucumber slices well, and cover the bowl and refrigerate for 20 minutes.
- Lastly, garnish the dish with extra dill and green onions, then serve.
SERVING SUGGESTIONS:
SANDWICHES:
- Vegan Chickpea Salad Sandwich
- Vegan Grilled Cheese
- BBQ Jackfruit Sandwich
- Vegan Club Sandwich
MAIN:
- Grilled Tofu
- Baked Tempeh
- Vegan Meatballs
- Stuffed Bell Peppers
BURGERS:
- Black Bean Burger
- Lentil Burger
- Mushroom Burger
- Chickpea Burger
BBQ:
- Grilled Corn on the Cob
- Veggie Skewers
- Vegan Sausages
- Portobello Mushroom Steaks
PICNIC:
- Pasta Salad
- Potato Salad
- Fresh Fruit Salad
- Hummus with Pita
LUNCHES:
- Avocado Toast
- Quinoa Bowl
- Vegetable Wrap
- Lentil Soup
TIPS:
- Include English cucumbers to get the crispiest texture in the salad.
- You should chill the salad properly, then serve for the best taste.
- Garnish the dish with extra herbs for brighter taste.
- Include dressing just before serving if you are making the salad early.
STORAGE INFORMATION:
FRIDGE:
- Store the salad in a closed box for three days.
FREEZER:
- Freezing this salad is not really good, as the ingredients lose their texture.
FAQs:
Can I prepare this salad earlier?
- Yes, you may prepare it a few hours early, then refrigerate till need to serve.
Are regular cucumbers good to add to this salad?
- Yes, you may peel them and remove the large seeds, then include them.
Does this salad contain gluten?
- No, if your vegan ranch seasoning does not have gluten in it.
How to prevent watery salad?
- You may dry the cucumber slices, then chill the salad till needed to serve.
NUTRITIONAL INFORMATION:
Iron: 0.8 milligrams
Total Carbs: 7 g
Calories: 145 kcal
Vitamin A: 420 IU
Fiber: 2 grams
Calcium: 45 mg
Protein: 2 grams
Net Carbs: 5 g
Sodium: 330 mg
Potassium: 290 milligrams
