Name: Crunchy Cucumber, Radish & Herb Salad with Maple-Lemon Vinaigrette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: Make the dressing:; 1/4 cup extra-virgin olive oil; 1 tablespoon minced shallot; 2 teaspoons white wine vinegar; 2 teaspoons maple syrup (vegan swap for honey); 1/4 teaspoon sumac (optional, but delicious); 1/2 teaspoon kosher salt (adjust to taste); For the salad:; 1 large English cucumber (thinly sliced (use a mandoline or peeler for ribbons)); 12 radishes (thinly sliced); 3 stalks celery (thinly sliced (for extra crunch)); 1/4 cup minced dill; 1/4 cup minced chives; 3 tablespoons chopped mint; 4 ounces vegan goat-style cheese (or crumbled firm tofu with a squeeze of lemon + 1 tsp nutritional yeast); Bold note: If you prefer to avoid storebought vegan cheese

Prep Time: 20 minutes • Total Time: 20 minutes • Cuisine: Mediterranean
Serves: 6 • Course: Salad

Sweet, bright, and impossibly crunchy — this salad feels like sunshine in a bowl. I toss chilled cucumber ribbons with peppery radishes, celery, and a whole herb party, then dress everything in a tangy maple-lemon vinaigrette. It takes 20 minutes, looks gorgeous, and no-one will miss dairy because the flavors sing. Ready to make a salad that actually makes people say “wow”? Let’s go.

Why you’ll love this salad

I make this when I want something crisp, fresh, and totally fuss-free. The Crunchy Cucumber stays snappy because you salt and drain it first, the radishes add that satisfying bite, and the maple-lemon dressing gives the whole bowl an uplifting zing. Want a salad that pairs with grilled mains, picnic fare, or a lazy weekday dinner? This one does it all — and it looks fancy even when you don’t feel like being fancy. FYI: it’s 100% vegan (I swapped honey for maple syrup and goat cheese for a creamy vegan crumble).

Ever wondered how a few simple tricks keep a watery cucumber salad from collapsing into a sad puddle? I got you.

What you’ll need (ingredients — vegan version)

Crunchy Cucumber, Radish & Herb Salad with Maple-Lemon Vinaigrette Vegan

Make the dressing:

1/4 cup extra-virgin olive oil
1 tablespoon minced shallot
2 teaspoons white wine vinegar
2 teaspoons maple syrup (vegan swap for honey)
1/4 teaspoon sumac (optional, but delicious)
1/2 teaspoon kosher salt (adjust to taste)

For the salad:

1 large English cucumber, thinly sliced (use a mandoline or peeler for ribbons)
12 radishes, thinly sliced
3 stalks celery, thinly sliced (for extra crunch)
1/4 cup minced dill
1/4 cup minced chives
3 tablespoons chopped mint
4 ounces vegan goat-style cheese (or crumbled firm tofu with a squeeze of lemon + 1 tsp nutritional yeast)

Bold note: If you prefer to avoid storebought vegan cheese, press firm tofu briefly, crumble it, and toss with a pinch of salt, lemon, and nutritional yeast for a tangy, creamy bite.

Equipment

Large salad bowl
Sharp knife and cutting board or mandoline (for thin, even slices)
Vegetable peeler or spiralizer (optional — makes elegant cucumber ribbons)
Measuring spoons & cups
Small mixing bowl or jar (for the dressing)
Salad tongs or large spoon

No fancy gear required. I promise — your kitchen already has what you need.

Step-by-step instructions for Crunchy Cucumber, Radish & Herb Salad with Maple-Lemon Vinaigrette Vegan

1. Prep the veggies

Slice cucumbers and radishes thinly. If you aim for visual drama, use a peeler to make long cucumber ribbons. Slice celery thin so it blends into the texture without overpowering.

2. De-water the cucumbers (don’t skip this)

Toss the cucumber ribbons with 1 teaspoon kosher salt in a colander and let them sit for 15 minutes. Press or pat with paper towels to remove excess water. This step keeps your salad crisp and prevents dressing from getting diluted.

3. Make the dressing

Whisk together olive oil, minced shallot, white wine vinegar, maple syrup, sumac, and salt in a small bowl or jar. Taste and adjust — more maple for sweetness, more vinegar for tang.

4. Toss everything

Place drained cucumbers in a large bowl, add radishes, celery, dill, chives, and mint. Pour 2–3 tbsp dressing over the salad and toss gently to coat. Save extra dressing on the side if someone wants more.

5. Finish & serve

Top with crumbled vegan cheese (or the seasoned tofu crumble), crack some black pepper, and serve immediately. This salad tastes best fresh — the cucumbers stay crunchy for a short time, so eat within a day.

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Tips to keep the salad perfectly crunchy

Salt and drain the cucumbers. This removes water and concentrates flavor.
Pat dry after draining — squeeze lightly with a clean kitchen towel or paper towel.
Dress at the last minute. Tossing just before serving preserves texture.
Use firm, fresh cucumbers and radishes. Dull veg equals soggy salad — avoid them.
Keep dressing light. Too much oil makes the salad limp; add extra on the side instead.

Pro tip: if you plan to pack this for lunch, store the dressing separately and toss at the office. (Yes, I’ve learned that the hard way. :))

Storage & make-ahead

Make ahead: You can prep the sliced veggies for up to 6 hours in the fridge, dry them well, and store them in an airtight container. Keep the dressing separate.
Leftovers: Tossed salad keeps well for about 12–18 hours in the fridge but gradually loses crunch. If it gets watery, drain the bottom liquid and add fresh herbs before serving.
Dressing shelf life: The vinaigrette lasts in the fridge for up to 5 days in a sealed jar.

Variations & substitutions

No sumac? Swap with a pinch of smoked paprika for a subtle smoky hint.
Nutty crunch: Add toasted sesame seeds, sliced almonds, or pistachios.
More sweetness: Swap maple for agave or vegan honey alternative to taste.
Herbs swap: Try parsley + basil if you don’t love dill. IMO, the mint adds a nice lift but the salad still sings without it.

Want to make it heartier? Add cooked quinoa or farro and turn this into a light main course.

Nutrition & calories

You asked for calories — here’s a clear estimate so you know what you’re eating.

Estimated calories per serving (serves 6): ~153 kcal
Approximate macros per serving:
- Carbohydrates: ~5.5 g
- Protein: ~4.3 g
- Fat: ~13.1 g
- Fiber: ~1 g

Note: These numbers approximate the salad made with maple syrup instead of honey and vegan cheese in place of goat cheese. Using firm tofu instead of vegan cheese will lower fat and saturated fat and slightly increase protein.

Serving ideas & pairings

This salad pairs brilliantly with Mediterranean mains:

Grilled lemon-herb tofu or tempeh
Falafel and pita for a relaxed dinner
Roasted eggplant or chickpea bowls for a mezze spread
Simple grilled fish? (If you aren’t strictly vegan) — but hey, this recipe stays 100% vegan.

Need a bread pairing? A warm baguette or some herby flatbread makes the combo downright satisfying.

How this compares to other fresh salads

Vs. classic cucumber-dill salad: This version tastes brighter thanks to the maple-lemon vinaigrette and herbs. It feels more Mediterranean and less “simple side.”
Vs. Asian cucumber salads: Those rely on soy, sesame, and sometimes chili. This salad leans lemony and herbal, so it plays nicely with Mediterranean dishes.
Vs. creamy salads: This one stays light and refreshing — perfect when you don’t want heavy mayo or vegan mayo weighing things down.

Which one should you pick? Choose based on the meal vibe: fresh and herby for summer BBQs; creamy if you want comfort.

Little kitchen stories

I first made this for a picnic where someone forgot the picnic blanket (true story). The salad still looked so pretty on paper plates that people pretended the blanket was there. That memory made me realize: a beautiful salad lifts the whole meal mood. Also, the mint-thing? My neighbor swore it made her feel like she was on holiday. I’ll take that as a win.

My Final thoughts

Crunchy Cucumber lovers, this salad will become your go-to when you want something quick, delicious, and 100% vegan. It requires minimal effort, rewards you with great texture, and looks stunning on any table.

Try swapping the vegan cheese for seasoned tofu if you want to shave calories or add protein. Ready to make your kitchen smell like lemon, mint, and summertime? Go chop those cucumbers. Then tell me how crunchy your salad turned out — I genuinely want to know!