Creamy Cucumber Salad (corn-free, dairy-free, egg-free, soy-free, refined sugar-free)


1/2 cup Mayonnaise (I use egg-free, soy-free Veganaise and Earth Balance now makes a similar product called Mindful Mayo, both of these products do contain brown rice syrup, so they will add a little bit of sugar to the salad. You can also make your own corn-free, dairy-free, egg-free and soy-free mayo)

1/2 tsp. Sea Salt

1/4 tsp. Dried Dill Weed (or 1/2 tsp. Fresh Dill Weed)

1/8 tsp. Fresh Cracked Pepper

2 medium Cucumbers, thinly sliced

1 small Red Onion, thinly sliced


1). Mix first four ingredients together until well incorporated.

2). Add cucumber and onion slices, toss to combine.

3). Cover and refrigerate for at least 4 hours before serving.

Note: the dressing will initially look really thick, but as the salad sits in the refrigerator, the cucumbers will release some of their water, making a much thinner dressing.