Ingredients
8 cups cucumbers or 3 large cucumbers
1 cup Hellman's Vegan Mayonnaise
2 tablespoons vegan sour cream
1 tablespoon water
1 tablespoon dried dill
1/2 teaspoon black pepper
2 tablespoons white sugar
1 teaspoon white vinegar
1 bundle green onions
Directions
In a small bowl mix water, dill, sour cream, mayo, black pepper, sugar and vinegar. Whisk well.
Using a kitchen scissors cut green onions into the small bowl with mayo mixture. Whisk well. Set aside.
Cut off ends of cucumbers.
Cut cucumbers in half the long way. Then slice horizontally. Slice to your desired thickness.
Pour in the mayo mixture and toss until all cucumber slices are coated.
Refrigerator for at least three hours or over night.
The water from the cucumbers will make the mayo sauce look more watery the next day. It will still taste good!
Enjoy!
Tip: If you aren’t serving your cucumber salad until the next day, refrigerate the sliced cucumbers and mayonnaise mixture separately. Mix right before serving. The cucumbers will release water making the mayo mixture watery.
Comments