Mizeria
Polish cucumber salad with cool, tangy sour cream dressing. Refreshing, light, and ready in 15 minutes—perfect as a side to any main course.
- Total time
- 15 min
- Servings
- 4
- Calories
- 95
- Protein
- 2g
Ingredients
- 1 large English cucumber (or 2 regular cucumbers)
- ¾ cup sour cream
- 2 tablespoons white vinegar
- 2 tablespoons fresh dill, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Rinse the cucumber under cold water and pat it completely dry with a paper towel to remove all surface water.
- 2
Place the cucumber on a cutting board and slice it lengthwise into thin rounds, about 1/8-inch thick, as if slicing a carrot into coins.
- 3
Pour the sour cream and white vinegar into a medium bowl and stir with a spoon until smooth and uniform with no streaks.
- 4
Stir in the fresh dill, salt, and black pepper until the dressing is evenly flavored.
- 5
Add the cucumber slices to the bowl and gently fold them into the sour cream mixture using a rubber spatula until every slice is coated.
- 6
Let the salad rest at room temperature for 5 minutes so the cucumbers can absorb the dressing, then serve immediately.
Tools you’ll need
- cutting board
- chef's knife
- paper towels
- medium mixing bowl
- spoon
- rubber spatula
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