US cups and gram measurements are in the recipe box at the bottom of the page.
Rinse and dry the cucumber, spring onions, and dill.
Thinly slice the cucumber. You can do this with a sharp knife or with a mandoline slicer.
Thinly slice the green onion and finely chop the dill. Add everything to a large mixing bowl.
Tip: Reserve some of the scallion tops to garnish the salad.
In a small bowl, add the vegan mayo, Greek yogurt, apple cider vinegar, maple syrup, salt, and black pepper.
Whisk until creamy.
Pour the dressing over the vegetables and stir until well combined.
Let the salad marinate for 15 minutes before serving on a platter, topped with scallion tops and freshly ground black pepper.
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