Raw Vegan Cucumber Salad From a Vintage Summer Picnic

There’s something magical about summer picnics from the past. Picture gingham blankets, lemonade in glass jars, and light, crunchy salads pulled from a tin lunchbox.

This raw vegan cucumber salad brings that charm back—with nothing cooked and everything crisp. Just clean ingredients, big flavor, and that nostalgic picnic feel.

History

Cucumber salads were a staple in 1940s and 50s picnics. Back then, recipes were simple, fresh, and often made in minutes before heading out with the family.

While many old-school versions used sour cream or mayo, dairy wasn’t always easy to carry in the heat. That’s why vinegar-based cucumber salads became popular in countryside picnics. They were cheap, quick, and didn’t spoil as fast.

This raw vegan version is inspired by those Depression-era frugal meals, when cucumbers were easy to grow and needed no cooking. Families who couldn’t afford fancy ingredients made the most of vinegar, salt, and herbs from the backyard.

Equipments

• Sharp knife (Chefs envy this knife set)
• Cutting board (My favorite cutting board set)
• Mixing bowl (I love this mixing bowl set)
• Spoon or tongs for mixing
• Vegetable peeler (optional)

Ingredients

• 1 large cucumber (or 2 small), thinly sliced
• ½ small red onion, thinly sliced
• 1 tablespoon apple cider vinegar
• 1 teaspoon lemon juice
• 1 tablespoon olive oil (optional for richness)
• ½ teaspoon sea salt
• Fresh dill or parsley, chopped
• Pinch of black pepper

Instructions

Step 1: Slice the veggies

Use a knife or mandoline to slice the cucumber and onion as thin as possible. It gives that classic paper-thin picnic crunch.

Step 2: Mix the base

In your bowl, add apple cider vinegar, lemon juice, salt, and olive oil (if using). Whisk lightly with a spoon.

Step 3: Combine and toss

Add the cucumbers and onions to the bowl. Toss until everything is coated evenly in the dressing.

Step 4: Add herbs and chill

Sprinkle in fresh dill or parsley. Let it sit for 5 minutes to soak up flavor—or chill it for an hour if you’ve got the time.

Special Notes

You can skip the onion for a milder version. Or add sliced radish for extra crunch.

If you prep it ahead of time, drain a little liquid before serving. Cucumbers release water as they sit.

This pairs well with raw crackers or as a topping on a vegan wrap.

Nutrition (per serving)

• Calories: 90
• Carbs: 8g
• Fat: 5g (if using olive oil)
• Protein: 1g
• Fiber: 1g
• Sugar: 3g