| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 96 | 7g | 0g | 8g |
| sugars | fibre | protein | salt |
| 4g | 2g | 1g | 0.02g |
Why I Love Austrian Vegan Cucumber Salad with Dill Dressing
There’s something incredibly refreshing about the Vegan Cucumber Salad with Dill Dressing. A marvel of Austrian cuisine, this salad danced its way into my heart from the very first bite. Would you believe that this crisp, zesty delight often sends me down memory lane, back to my Southern roots? Yet, it also bears a harmonious hint of West Africa with its fresh and invigorating flavors.
Of Cool Cucumbers and Hearty Childhood Memories
I remember my mother, a brilliant cook with an affinity for all things spicy from West Africa, occasionally surprising us with a deviation from her regular menu. Those were the days when we explored something vegetal, fresh, and light. A cucumber salad was one such delightful off-script venture. Albeit sans dill dressing. Yet, you can well relate to the nostalgia this Vegan Cucumber Salad with Dill Dressing holds for me.
Inspired by the Art of Culinary Fusion
Southern cooking is about spirit as much as it is about taste. It is a food culture that thrives on stories, community, and a beautiful melange of savors. When creating this Austrian special, I couldn’t help but resonate with Chef Mashama Bailey of The Grey, famed for her Afro-Southern fusion food. The simplicity of this salad, coupled with its distinct flavors, mimics Chef Bailey’s culinary ethos of fusing food with culture and narratives.
Fusion isn’t a compulsion; it’s more about harmonizing diverse flavors to create something wonderful. And no other recipe exhibits this beautiful amalgamation better than the Vegan Cucumber Salad with Dill Dressing. This eloquent actor in the world of gastronomy brings a breeze of Austrian freshness effortlessly married with the Southern love for herbal flourish.
Perfect Pairings
Being light on the stomach and high on taste, this salad is a versatile companion to many dishes. Serve it alongside grilled tofu or baked falafel for a healthy and flavorsome vegan feast. It would also be a fantastic side for a traditional schnitzel, lending a tangy balance to the rich, fried meat.
So why do I love this particular recipe? Because it’s a testament to the alchemy of flavors, a tribute to my food heritage, and a lively dance of aromas that make a salad more than just a salad. It’s a piece of culinary art, a conversation starter, and proof that sometimes the simplest of ingredients, like fresh cucumbers and aromatic dill, are all you need to create magic.
What You’ll Need
- 3 large English cucumbers
- 1/4 cup white vinegar
- 1 tablespoon granulated sugar
- 2 tablespoons fresh dill, finely chopped
- 3 tablespoons sunflower oil
- Salt and pepper, to taste
Method
Step One
Start by washing the cucumbers thoroughly. Once clean, slice them into thin discs. This can be achieved using a knife or a mandoline slicer for uniform thickness.
Step Two
In a separate bowl, make the dressing. Begin by pouring the white vinegar into the bowl followed by the granulated sugar. Stir until the sugar has completely dissolved.
Step Three
Add the freshly chopped dill to the vinegar and sugar mixture. Stir it in until it’s well incorporated.
Step Four
Gradually pour in the sunflower oil, whisking constantly, to create a well emulsified dressing.
Step Five
Season the dressing with salt and pepper to taste, then stir well to ensure the seasonings are evenly distributed.
Step Six
Pour the dill dressing over the sliced cucumbers. Toss the salad gently, making sure all the cucumber slices are thoroughly coated with the dressing.
Step Seven
Allow the salad to rest for at least 15 minutes before serving. This allows the cucumber slices to absorb the flavour of the dressing. Enjoy your Vegan Cucumber Salad with Dill Dressing!
