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Creamy Cucumber Salad with Chives and Dill(Dairy Free)

Yields4 ServingsPrep Time40 minsTotal Time40 mins

The inspiration for this salad came from some locally grown Persian cucumbers I got from my local Food Co-op. I love letting the vegetable or fruit become my inspiration. I also wanted to create a simple creamy cucumber salad like the ones I enjoyed when I lived in Estonia. This salad is so simple and requires few ingredients. It makes as perfect side salad for dinner or as lunch with a little sandwich. So many creamy salads are soggy but this retains it's crunch. Cucumbers, Chives and Dill are considered lowFODMAP, however the sour cream I used(cashew based) is not, but if you switch out the creamy base to a non nut based (dairy free) sour cream or avocado based mayonnaise it will be entirely low FODMAP.

 4 cups Persian or Small English cucumbers, sliced into thin rounds
 Sea Salt
 ½ cup Chives, chopped fine
 ¼ cup Chopped Fresh Dill or 2 TBSP Dried Dill
Creamy Dressing
 ½ cup Vegan Sour Cream (or regular full fat sour cream)
 1 tbsp Plus 1 tsp White Wine Vinegar
 ½ Lemon, zest from
 ½ tsp Sea Salt
 1 Garlic Clove, grated or finely minced

Place the sliced cucumbers in a colander. Sprinkle with sea salt. Let sit about 30 minutes, to allow the excess water to come out of the cucumbers. This will help ensure a crunchier, less watery salad. Rinse and thoroughly pat dry.


Mix all of the dressing ingredients in a medium bowl. Whisk to incorporate. Place the cucumbers in the bowl and add the chopped chives and dill. Mix all of the ingredients gently. This will keep well in the fridge for about 2 to 3 days.

Nutrition Facts

Serving Size 1 cup

Servings 0