Here’s a classic Polish Cucumber Salad (Mizeria) — crisp, refreshing, and lightly tangy 🥒🍶
Polish Cucumber Salad (Mizeria)
Serves: 4
Time: ~15 minutes
Ingredients
- 2 medium cucumbers, thinly sliced (English or Kirby cucumbers work best)
- ½ small onion, thinly sliced (optional)
- ½ cup sour cream or plain Greek yogurt
- 1–2 tsp white vinegar or lemon juice
- 1 tsp sugar (optional, balances acidity)
- Salt & black pepper, to taste
- 1–2 tbsp fresh dill, chopped
Instructions
- Prepare cucumbers
- Slice cucumbers thinly (use a mandoline for even slices).
- Optional: Sprinkle with ½ tsp salt and let sit 10 minutes, then drain excess liquid to keep salad crisp.
- Mix dressing
- In a bowl, combine sour cream (or yogurt), vinegar, sugar, salt, and pepper. Stir until smooth.
- Combine
- Add cucumbers (and onion if using) to the dressing. Toss gently to coat.
- Chill & serve
- Refrigerate at least 10–15 minutes before serving to allow flavors to meld.
- Garnish with fresh dill before serving.
Tips & Variations
- Creamy vs. light: Use yogurt for a lighter version, or a mix of sour cream and yogurt.
- Extra tang: Add more vinegar or a squeeze of lemon juice.
- Crunch: For added texture, mix in thinly sliced radishes.
- Make ahead: Keeps 1–2 days in the fridge; best served fresh.
I can also give a Polish cucumber salad with garlic and dill version that’s slightly spicy and more flavorful.
Do you want me to do that?
