Project Description

Hier geht’s zur deutschen Version.

On hot summer days, a bowl of refreshing cucumber salad with a creamy light dressing and aromatic dill is just the thing. So what, that we haven’t really experienced too many of these hot summer days, and that the past few weeks in Berlin have looked like this? It’s not the fault of the lovely cucumber.
I added the radishes mainly for colour and because our garden is full of them. I whip up the dressing in my amazing Vitamix, but am relatively confident that a standard blender could achieve the same silky result, so long as the cashews are soaked beforehand. Enjoy this tasty salad on it’s own as a snack, or serve it alongside the seitan schnitzel or wraps (the latter is only available in German, but you can let Google translate it for you for a good chuckle).

Serves 4. 10 minutes.

For the salad you’ll need:

  • 1 large cucumber
  • 5 radishes
  • 2 T red onion
  • 1 bunch of dill

And for the dressing:

  • 120 ml / ½ cup water
  • 40 g / ¼ cup cashews (soaked for an hour if using a standard blender)
  • 2 T white wine vinegar
  • 1 t agave syrup
  • ⅛-¼ t salt
  • ⅛-¼ t freshly ground pepper


  1. Prepare the dressing first. Place all ingredients into the blender in the order listed and mix at high speed until you have a silky smooth consistency, between 60 and 90 seconds.
  2. Wash and peel the cucumber and slice into very fine rounds. Place into a medium sized bowl, add the dressing and mix well.
  3. Wash the radishes (5) and slice into fine rounds. Chop red onion (2 T) finely and add both to the salad.
  4. Wash the bunch of dill and remove stems. Chop finely and mix into the salad. Cover the bowl with a plate or plastic wrap and let chill in the fridge for about 30 minutes, so the flavours can develop. Mix well before serving. Refrigerated, the salad keeps 2-3 days.


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