A fresh raw vegan take on the beloved Polish classic, featuring crisp cucumbers, fragrant young dill, and a creamy cashew dressing. Perfect for spring when tender dill is at its sweetest and most aromatic.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes (plus 30 minutes chilling time, optional)
Servings: 4
Ingredients
- 2 large cucumbers, thinly sliced
- ½ cup fresh young dill, finely chopped
- 2 green onions, thinly sliced
- ½ cup raw cashews, soaked for 2–4 hours and drained
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 2–3 tablespoons filtered water
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Extra dill for garnish
Directions
- Place the soaked cashews, lemon juice, apple cider vinegar, water, and sea salt in a blender. Blend until smooth and creamy.
- Add additional water, one tablespoon at a time, until the dressing reaches your desired consistency.
- In a large mixing bowl, combine the sliced cucumbers, chopped dill, and green onions.
- Pour the creamy dressing over the vegetables and gently toss until evenly coated.
- Season with freshly ground black pepper and adjust salt to taste.
- For the best flavor, refrigerate for 30 minutes before serving.
- Garnish with additional fresh dill and serve chilled.
Notes
- Young spring dill has a delicate sweetness that shines in this recipe.
- English cucumbers work especially well because of their thin skins and minimal seeds.
- For a lighter dressing, substitute half of the cashews with zucchini.
- Enjoy as a side dish, light lunch, or alongside raw vegan Polish-inspired entrées.
Raw Happy Kitchen Tip: In Poland, the arrival of fresh dill is one of the first signs that spring has truly arrived. Don’t be shy with the dill—the more generous the handful, the more authentic the flavor. 🌿🇵🇱💚
