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STEPS
INGREDIENTS
Cucumbers

Cucumbers

Peel

Peel

Use a spoon to scoop seeds out.

Use a spoon to scoop seeds out.

Chop and sprinkle with salt. You can skip this step, but I want the water out so the salad lasts through the week.

Chop and sprinkle with salt. You can skip this step, but I want the water out so the salad lasts through the week.

Squeeze in cheesecloth if you like.

Squeeze in cheesecloth if you like.

Let the cucumbers sit on the cheesecloth for 30 minutes.

Let the cucumbers sit on the cheesecloth for 30 minutes.

Thinly slice onion.

Thinly slice onion.

Slice celery.

Slice celery.

Slice green onions.

Slice green onions.

Add vegan sour cream. I like Tofutti.

Add vegan sour cream. I like Tofutti.

Add dill.

Add dill.

Add red or white wine vinegar.

Add red or white wine vinegar.

Stir.

Stir.

Refrigerate 1 hour.

Done!

Done!

  • 1.0 Cucumbers
  • 1/2 Onion
  • 1.0 Celery Stalk
  • 1.0Tbsp Dill
  • 1.0tsp Salt
  • 1.0Tbsp Red Wine Vinegar
  • 1/2c Vegan Sour Cream
  • 3.0c Scallions