When serving this cucumber dish as a salad on its own, cut the cucumber pieces a little bigger as shown in the photo. It’ll make it easier to pick up individual pieces of cucumber. For buddha bowls, it’s better to dice the cucumber a little finer so that it’s not dominating the dish too much.

This is a good “fusion”-y recipe that suits many types of cuisines well. For example, it would make a great side salad with some vegan enchiladas, or as a topping in a Japanese buddha bowl.

vegan cucumber salad cucumber relish instantveg

Simple Cucumber Salad / Relish

A simple cucumber recipe for buddha bowls or as a side dish. It's great for packed lunches, too!
Prep Time 5 mins
Cook Time 0 mins
Servings 4
Calories 17 kcal

Ingredients

  • 2 cups cucumber diced
  • 2 Tbsp apple cider vinegar
  • 1 tsp sugar
  • 1 tsp toasted sesame seeds
  • 1/4 tsp salt
  • 1 pinch cayenne pepper

Optional Garnish

  • cilantro
  • green onion sliced
  • red chili sliced

Instructions

  • Combine all ingredients in a bowl and serve immediately or marinate up to 8 hours in the fridge.
Course: Salad
Cuisine: American

Nutrition

Calories: 17kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 90mg | Fiber: 1g | Sugar: 2g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
Tried this recipe?Let us know how it was!
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Shannon Hakala

Recipe Creator

I'm Shan and I love sharing tasty & easy vegan recipes!

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