Polish Cucumber Salad
The best creamy and tangy Polish Cucumber Salad recipe with sour cream, fresh dill, and red onion is so simple to make!
Ingredients
- 1 lb English cucumber from 1-2 cucumbers
- 1/2 tsp salt
- 1/2 cup sour cream
- 1 tbsp fresh dill roughly chopped
- 1 tbsp lemon juice
- 1/4 tsp ground black pepper
- 1/4 cup red onion finely chopped
Instructions
- Peel the cucumbers if desired. Using a knife or mandolin, thinly slice the cucumber and place in a colander or large sieve over a bowl.
- Toss the cucumber slices with salt and let sit for 30 minutes.
- Drain and pat the cucumbers dry with a towel.
- In a large bowl, combine the sour cream, fresh dill, lemon juice and ground black pepper. Stir to combine.
- Add the cucumbers and red onion to the sour cream mixture.
- Stir until combined.
- Serve immediately or chill before serving. Top with additional dill if desired.
Notes
- Salt the Cucumbers. This step in the recipe takes a little bit of time, but it's totally worth it. After you slice the cucumbers, put them in a colander with some salt and let them sit for a bit. The salt seasons the cucumbers but also removes some of their moisture.
- It's up to you if you'd like to peel the cucumbers. With English cucumbers, I usually leave the skin on, but if I'm using standard cucumbers I'll peel them.
- Make Vegan Cucumber Salad by replacing the sour cream in this recipe with vegan sour cream or plain coconut yogurt.
- Serve Polish cucumber salad right away, or chill for up to a day before serving. It's best if enjoyed within 1-2 days of making it, as the cucumbers will get watery as they sit in the fridge.