Lebanese cucumber yogurt salad, a refreshing classic “khyar bi laban,” made with crisp cucumber, yogurt, garlic, and mint.

A Lebanese meal is never complete without some form of fresh salad, they range from simple to robust, such as a simple tomato salad, a creamy tahini salad or a fattush salad.

There’s something wonderfully nostalgic about khyar bi laban. In our family, this salad graces the table whenever we need something cool to accompany a hearty dish - it's perfect during summer time. It’s a staple that pairs beautifully with rice dishes like my mujadara hamra, or alongside a cozy plate of maklouba.

While I’ve always loved the original dairy version, it took me a while to find a dairy-free yogurt that truly worked. I’m thrilled to finally share this vegan version, it’s crisp, creamy, and just what you want on a warm day, but I do want to mention that by all means you can use this recipe to make the OG version.

cucumber yogurt salad in a terracotta plate — Khyar bi laban is so refreshingly good, I absolutely love the crunch for the cucumbers!

Ingredients

The complete list of ingredients with measurements, can be found in the full recipe card below.

Start with Lebanese cucumbers, (also known as Persian), they’re sweet, crisp, and have tiny seeds, which makes them ideal for this salad. If you can’t find them, an English cucumber will do nicely. Some people prefer to peel them, but I keep the skin on for texture and color, just giving them a good scrub beforehand. If the cucumbers have hard seeds, scrape them out.

The yogurt is the heart of the dish. Traditionally, it’s made with plain full fat yogurt, but I’ve found a coconut kefir yogurt that’s tangy without being overpowering to suit my diet. It can be tricky to come by, so if you’re outside Sydney, just look for an unsweetened plain plant-based kefir yogurt with a gentle tartness. You can even make your own vegan yogurt if you’re feeling adventurous.

Garlic is essential, just one decent clove, finely crushed, will bring the right punch without overwhelming the dish. As for mint, my family always uses dried mint, and that’s what I stick to. It adds a beautiful depth, and those specks of green running through the salad are quite charming. Finally, a pinch of salt ties everything together.

khyar bi laban with a side of toasted pita bread

Janelle's Tips

Finely dicing the cucumber is worth the extra minute, it’s easier to eat and creates a delicate crunchy texture throughout. I don’t drain the cucumbers, as that little bit of water makes the salad feel even more refreshing. If your yogurt is too thick, add a splash of water to loosen it slightly until it reaches a creamy spoonable consistency.
On the hottest days, we often transform this into a drinkable version. My mother taught me to add enough water to make it quite runny, adjust the garlic and mint, and sip it like a chilled soup, it’s unbelievably refreshing.
Serve this cucumber yogurt salad cold, straight from the fridge, with your favorite mezze, tucked alongside some falafel, or spooned over potatoes and tofu scramble. Yum I love these combos!

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.