Cucumber Noodles and Pickle Salad

Name: Cucumber Noodles and Pickle Salad
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Québécoise
Ingredients: 1/3 cup (70 g) mayonnaise or plain dairy-free yogurt; 2 tablespoons (30 ml) white wine vinegar; 2 teaspoon (10 ml) honey or maple syrup; 1 clove of garlic, minced; 1 tablespoon (15 ml) nutritional yeast; 1/2 teaspoon (2.5 ml) salt; Pepper, to taste; 1 tablespoon (15 ml) vegetable oil; 1/3 cup (25 g) panko breadcrumbs; 3 Toundra English cucumbers, julienned; 3 dill pickles, julienned; 1/2 cup (20 g) coarsely chopped fresh dill

I love highlighting local businesses through original and tasty recipes. This cucumber and pickle salad is probably my new favourite, and I used Toundra‘s delicious English cucumbers!

Servings: 4
Preparation time: 25 minutes

See the recipe

Ingredients

Creamy Dressing

1/3 cup (70 g) mayonnaise or plain dairy-free yogurt
2 tablespoons (30 ml) white wine vinegar
2 teaspoon (10 ml) honey or maple syrup
1 clove of garlic, minced
1 tablespoon (15 ml) nutritional yeast
1/2 teaspoon (2.5 ml) salt
Pepper, to taste

Cucumber Salad

1 tablespoon (15 ml) vegetable oil
1/3 cup (25 g) panko breadcrumbs
3 Toundra English cucumbers, julienned
3 dill pickles, julienned
1/2 cup (20 g) coarsely chopped fresh dill

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Preparation

Creamy Dressing

Mix all the dressing ingredients in a small bowl.

Cucumber Salad

In a frying pan, heat the oil over medium heat and toast the breadcrumbs, stirring frequently, for 3 to 4 minutes or until golden brown.
In a large bowl, toss the cucumbers and pickles with the creamy vinaigrette. Serve with the breadcrumbs and enjoy!

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