Cucumber salad with sour cream

Cucumber and sour cream salad

5 from 3 votes
Recipe by Tara Weaver Course: SaladsCuisine: Other world cuisineDifficulty: Easy


Prep time


Resting time


Total time



Refreshing salad, especially suitable for hot summer days, when we usually crave for dishes that cool and refresh us. The salad goes well with a piece of rye or wholemeal bread, rice or potato main dish.

Cook Mode

Keep the screen of your device on


  • 1 kg 35 1/4 oz fresh cucumbers

  • 1 cup 1 cup vegan sour cream

  • 3 cloves 3 cloves garlic

  • 1 tsp 1 tsp salt


  • Peel the cucumber and cut it in thin slices. Place them in a bowl, sprinkle with salt and leave to stand for 15 minutes so they release their water.
    Then drain them well with your hands to remove excess water.
  • Peel 3 garlic cloves and cut them in small pieces and add them to the bowl with cucumbers.
  • Pour the sour cream over cucumbers and garlic.
  • Add salt and mix well.
  • Leave in the fridge for it to cool properly.


  • You don’t have to wait for the salad to cool and can eat it right away, but for me it just tastes better when it is cold.

Did you make this recipe?

Tag @veganpots on Instagram and hashtag it

Did you make this recipe?

Follow us on Facebook

Share your love
Tara Weaver
Tara Weaver

I’m Tara, and I’m not just a wife and mom who loves her family and pets. I’m an aspiring chef who’s passionate about food, crystals and sharing my experiences with everyone!