Mizeria
Cindy
The best creamy and tangy Mizeria Salad recipe with sour cream, fresh dill, and red onion is so simple to make!
Prep Time 10 minutes mins
Additional Time 30 minutes mins
Total Time 40 minutes mins
Course Side Dish Recipes
Cuisine Polish
Servings 4 servings
Calories 81 kcal
- 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
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.
- 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.