Chef: Jean and Gary Hayes
Makes: 6 servings
Prep Time: 5-10 min
Cook time: NA
Total time: 5-10 min


Ingredients

  • 1 very large cucumber or 2 med to large cucumbers, thinly sliced
  • 1 purple onion, thinly sliced
  • 1 full recipe of tofu sour cream (http://www.forksoverknives.com/recipes/tofu-sour-cream/) We don’t measure the lemon juice or vinegar when we make this and it comes out great every time.
  • ¼ cup apple cider vinegar
  • ½ teaspoon or more of dill, as desired 
  • 1-2 teaspoons dried parsley
  • Freshly ground black pepper

Directions

  1. Slice the cucumber and onion thin. If you have a mandoline, this works great and makes quick work of the job.
  2. Add the vinegar, dill, and parsley to the tofu sour cream. The tofu sour cream will only take a couple of minutes to mix.
  3. Mix the tofu sour cream with the cucumbers and onions and add the pepper.
  4. Place in the fridge while you prepare your meal.
  5. Enjoy!


Tips:

  1. If you don’t like dill, experiment with herbs you DO like. 
  2. Don’t tell anyone this is “special” cucumber onion salad if you take this to a picnic or family gathering. They will never know!
  3. This is a great summer dish while farmers markets abound in many areas. Buy local and you will taste the difference.


Remember to have fun with your food and enjoy! http://theplantbasednurse.com/

 

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