Delicious Vegan Salad Recipe - Belarusian Spring Herbs & Veggies

Get ready to meet your new favorite spring side dish! This Belarusian Spring Herb & Vegetable Salad is a vibrant, crunchy, and incredibly fresh addition to any meal. If you're searching for a healthy vegan salad recipe or a delightful salad for vegetarians that truly celebrates the season, you've found it. Forget sad, lettuce-heavy salads – this one puts crisp cucumbers, snappy radishes, and an abundance of fresh dill and parsley front and center, just like home cooks do across Belarus and Eastern Europe.
It's a super simple recipe, primarily involving some easy chopping, and comes together in about 15 minutes. We’ll show you how to whip up a creamy, tangy vegetable salad dressing that perfectly complements the fresh flavors, with options to make it fully vegan or lighter. Perfect as a bright side for grilled meats, roasted potatoes, or a light lunch with crusty bread, this salad brings a burst of spring to your table with every forkful.

Ingredients

• For the Salad:
• 1 large English cucumber (or 2-3 Persian cucumbers), thinly sliced into half-moons
• 1 bunch (about 10-12) red radishes, thinly sliced
• ½ cup fresh or thawed frozen peas
• 2-3 green onions (scallions), thinly sliced
• ½ cup fresh dill, finely chopped (about half a large bunch)
• ¼ cup fresh flat-leaf parsley, finely chopped
• 2 tablespoons fresh chives, finely chopped
• Optional: 1-2 hard-boiled eggs, quartered (for vegetarian, not vegan)
• Optional: 2 tablespoons toasted sunflower or pumpkin seeds, for garnish
• Optional: A small amount of butterhead or leaf lettuce, for serving as a bed
• For the Primary Belarusian-Style Creamy Dill Dressing:
• ½ cup full-fat Greek yogurt, sour cream, or plain unsweetened plant-based yogurt (soy, oat, or coconut work well for vegan)
• 2 tablespoons sunflower oil (or mild olive oil)
• 1 tablespoon fresh lemon juice (or apple cider vinegar)
• 1 teaspoon Dijon mustard
• 1 small clove garlic, minced (optional)
• ¼ teaspoon salt, plus more to taste
• ⅛ teaspoon black pepper, plus more to taste
• Pinch of sugar or maple syrup (for vegan option), to balance acidity

Directions

1. Prep the Veggies Wash and thoroughly dry your cucumbers, radishes, green onions, and herbs. Slice the cucumbers into thin half-moons or rounds. Thinly slice the radishes. Chop the green onions into small rings. If using, thaw frozen peas under cold water and pat them dry. For extra crispness, you can briefly soak the sliced radishes in ice water for 10-15 minutes, then drain and pat them completely dry.
2. Lightly Season the Vegetables In a large mixing bowl, combine the sliced cucumbers and radishes. Sprinkle them with a small pinch of salt (about ¼ teaspoon) and let them stand for 5-10 minutes. This crucial step helps to draw out a little excess water from the vegetables, preventing your salad from becoming watery later. After 5-10 minutes, gently pat the vegetables dry with a paper towel to remove any released moisture.
3. Whisk the Belarusian-Style Dill Dressing While the vegetables are resting, prepare your dressing. In a small bowl or jar, whisk together the yogurt (or sour cream/plant-based yogurt), sunflower oil, lemon juice (or vinegar), Dijon mustard, minced garlic (if using), salt, black pepper, and a pinch of sugar or maple syrup. Whisk until completely smooth and creamy. Taste the dressing and adjust as needed: add more lemon juice for brightness, another pinch of salt, or a tiny splash of water or oil if it's too thick for your preference.
4. Toss with Herbs Add the salted and dried cucumbers and radishes back into the large mixing bowl. Add the peas (if using), most of the chopped dill, parsley, and chives (reserve a small amount of herbs for garnish). Pour most of the prepared creamy dill dressing over the vegetables and herbs, reserving a spoonful or two for topping if desired. Toss gently to ensure all the ingredients are evenly coated.
5. Add Optional Protein & Finish If you're adding hard-boiled egg wedges, carefully fold them into the salad at this stage to avoid breaking them. Sprinkle the remaining fresh herbs and toasted sunflower or pumpkin seeds over the top for a final flourish and added crunch. Give the salad one last taste check for salt and acidity before serving immediately.