Cucumber and Dill Salad

A refreshing salad made with cucumber, carrots, sweet white onion, fresh dill, and a little vinegar.

Recently, I’ve become fascinated with raw vegan recipes.  While I don’t think that a completely raw diet is right for me, I have been adding a lot more raw fruits and vegetables to my repertoire.  Summer is the perfect time to experiment with eating and preparing more raw foods!  Local fruits and vegetables are readily available and the raw-requirement of not baking, sauteing, or otherwise heating up the kitchen is mightily appealing!  I made this salad to be either a mid-day snack or to sit on top of a green salad at lunch, but it would also be a great side dish for a grilled portabella burger (coming soon) or vegan tacos using my spiced sweet potatoes and cauliflower!  Enjoy!

Fully Raw Cucumber Salad

Cucumber and Dill Salad

  • Servings: 2
  • Print


  • 1 cucumber
  • 1 carrot
  • 1 small sweet white onion
  • 1/4 c. fresh dill, chopped
  • 2 tbsp white vinegar


1. Peel the carrot.
2. Spiralize the carrot and cucumber and place in a bowl (You may want to cut the cucumber pieces a little bit if they are too long to be easily tossed or eaten).
3. Peel the dill off of the stem and chop. Add to the bowl.
4. Slice the onion and add to the bowl.
5. Pour vinegar over the salad and toss.

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5 thoughts on “Cucumber and Dill Salad

    1. The best way to spiralize is to buy a spiralizer! The cheapest spiralizers have an hour glass shape and are about the size of a smart phone. They can be found at any superstore or online for $8-10. They work great on long vegetables like cucumbers and carrots, but if you are interested in spiralizing larger vegetables such as a butternut squash then you might want to buy the next step up -which is a device that has a hand crank on it-and is more in the $25 range. The upside is that they can spiralize just about anything quickly and without much hassle, but the downside is that they are bulkier and require more storage. I hope that helps!


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