Name: Vegan Cucumber Salad Recipe
Prep time: 5 min
Total time: 5 min
Yield: 4 persons
Cuisine: Mediterranean
Ingredients: 4 tablespoons Olive Oil; 4 tablespoons fresh Lime Juice; 1 teaspoon Salt; 1/2 teaspoon Black Pepper; 1 teaspoon Garlic Powder; 2 medium Cucumbers, thinly sliced; 1/2 cup Fresh Mint Leaves, roughly chopped or torn minced; 2 tablespoons White Sesame Seeds

Cool, crisp, and refreshingly light, this Vegan Cucumber Salad is the perfect side dish for warm days or whenever you need something fresh and simple. Made with thinly sliced cucumbers, fresh mint, sesame seeds, and a zesty lime vinaigrette, it’s bright, hydrating, and ready in just 5 minutes. Ideal for vegan, gluten-free, low-carb, and ketogenic diets.

Most cucumber salads contain onions, tomatoes, and vinegar. However, we used fresh mint and sesame seeds instead of using the same old bland ingredients.

Although cucumbers are used as a vegetable, botanically speaking, they are considered a fruit. This is because they contain tiny seeds and grow from the plant's flower.

#Gluten Free #Ketogenic #Vegan #Vegetarian #Healthy Dinners #Side Dishes #Healthy Lunches #Salads #Vegetables #One Pot

Pro Tip

If not serving right away, keep cucumbers and dressing separate and combine just before eating to prevent sogginess.

Only 5 ingredients + dressing
Quick to prepare—ready in under 10 minutes
Naturally vegan, gluten-free, keto, and low-calorie
Refreshing, flavorful, and perfect for summer meals or potlucks

Use a mandoline for ultra-thin, even cucumber slices.
Chill the salad for at least an hour before serving to let flavors blend.
Serve cold for maximum crunch and refreshment.

Serve alongside grilled tofu, rice bowls, or Mediterranean mains
Add to wraps or sandwiches for a cooling crunch
Top with roasted chickpeas or avocado for a more filling salad

Add red onion or shallots for bite
Use apple cider vinegar instead of lime juice for a tangy twist
Add cherry tomatoes or diced avocado for more color and body
Swap mint for fresh dill or parsley for a different herb profile

Short-Term: Store in an airtight container in the fridge for up to 2 days
Note: Cucumbers will release more water over time, slightly softening the salad
Tip: Re-toss before serving and add a sprinkle of fresh sesame seeds for crunch

Medium Mixing Bowl

Plastic Wrap

Refrigerator

Cucumbers (thinly sliced) – The hydrating, crunchy base
Fresh Mint Leaves – Adds a cool, herbaceous touch
White Sesame Seeds – Nutty and toasty flavor and texture
Lime Juice + Olive Oil – The simple, tangy vinaigrette base
Garlic Powder, Salt, Black Pepper – Essential seasoning

Can I make this salad ahead of time?

Yes—just keep the dressing and cucumbers separate until ready to serve for the best texture.

Do I need to peel the cucumbers?

No, but you can peel them if preferred or if the skin is waxed or too thick.

Can I use dried mint instead of fresh?

Fresh is best, but in a pinch, you can use a small amount of dried—start with 1/4 teaspoon.

How to Make Vegan Cucumber Salad

In a bowl, whisk together lime juice and olive oil until emulsified. Add garlic powder, salt, and black pepper and whisk again.

Add the thinly sliced cucumbers, chopped mint leaves, and sesame seeds. Toss to combine until everything is evenly coated.

Cover and chill in the refrigerator for 1 hour to let flavors develop. Toss again before serving and garnish with extra mint or sesame seeds if desired.

Author: Sarah Leadon