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Cucumber Dill Salad (Mizeria)

A classic Polish salad of thinly sliced cucumbers dressed with sour cream, fresh dill, and a splash of lemon juice - cool, creamy, and ready in minutes.

15 minEasyServes 480 cal/serving

PolishSaladNo-CookVegetarianLow CarbHalal-friendlyGluten-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 2 medium English cucumbers, very thinly sliced
  • 1 tsp salt
  • 1/2 cup full-fat sour cream
  • 2 tsp fresh lemon juice
  • 1/2 tsp granulated sugar
  • 2 tbsp fresh dill, finely chopped
  • 1/4 tsp white pepper

Instructions

  1. 1

    Place 2 medium very thinly sliced English cucumbers in a colander and sprinkle with 1 tsp salt. Toss to coat and let stand 10 minutes to draw out moisture. Pat dry with paper towels.

  2. 2

    In a large bowl, whisk together 1/2 cup full-fat sour cream, 2 tsp fresh lemon juice, 1/2 tsp granulated sugar, and 1/4 tsp white pepper until smooth.

  3. 3

    Add the drained cucumbers and 2 tbsp finely chopped fresh dill to the bowl. Toss gently to coat evenly.

  4. 4

    Taste and adjust salt or lemon juice as needed. Serve immediately or refrigerate up to 2 hours before serving.

Questions

Can I make Cucumber Dill Salad (Mizeria) dairy-free?

Yes. The dairy in this entry is 1/2 cup full-fat sour cream. Swap the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

How long does Cucumber Dill Salad (Mizeria) keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Cucumber Dill Salad (Mizeria)?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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