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    Home ~ Recipes ~ Side Dishes for One

    Polish Cucumber Salad Recipe for One (Mizeria)

    LAST UPDATED: Jun 23, 2022 · PUBLISHED: Jun 10, 2022 · BY: Sydney · Leave a Comment

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    bowl of polish cucumber salad.

    This Polish Cucumber Salad recipe or Mizeria salad, is a quick and easy refreshing side dish made with fresh cucumbers, sour cream and fresh dill. When warmer months arrive and cucumber season is upon us this recipe makes a light summer lunch.

    If you have some leftover cucumbers try this Tzatziki Sauce.

    Bowl of cucumber salad with dill and lemon on table. this Recipe

    Why This Recipe Works


    This recipe is versatile and can be made with sour cream, yogurt, or a vegan sour cream. The recipe is great served as a side dish or also as a great accompaniment to broiled fish!

    Table of Contents
    • Why This Recipe Works
    • Ingredients Notes
    • Step by Step Recipe Directions
    • Cooking Tips
    • How to Store Leftovers
    • Frequently Asked Question
    • 📖 Recipe

    Ingredients Notes


    Sliced cucumbers, sour cream, fresh dill, salt, pepper, and lemon juice on baking sheet.
    Left to Right: Cucumbers, Sour Cream. Lemon, Salt, Pepper, Fresh Dill
    • Cucumbers: My go-to for this salad is English cucumbers, however, you can use small cucumbers or a standard cucumber. If using a standard cucumber cut it lengthwise and remove some of the seed before slicing. The cucumber should be mostly peeled, leaving just a few slivers of the skin on.
    • Sour Cream: Feel free to substitute a low-fat version or use plain yogurt. Both work very well with just slight flavor differences. You can use less sour cream if you prefer a less creamy salad.
    • Lemon: Freshly squeezed lemon balances the flavors and complements the dill.
    • Fresh Dill: Using a fresh bunch of dill is best and I don't recommend using dried dill.
    • Salt & Pepper: Salt is used to intensify the flavor of the cucumbers and the black pepper is for flavor.
    • Optional Ingredients: Adding a few simple ingredients like red onion slices to balance this creamy cucumber salad. Add sweetness by sprinkling in some white sugar, or for a nice summer flavor add in a few cherry tomatoes.

    See the recipe card for ingredient quantities.

    Step by Step Recipe Directions


    (Note: please see the recipe card at the bottom of the post for the complete written instructions.)

    Bowl of thinly sliced cucumbers sprinkled with salt.

    Wash and peel the cucumber and slice thin. Add the cucumber slices to a bowl and sprinkle with salt, and let sit for 10 minutes.

    Sliced cucumbers in bowl with sour cream and fresh dill on top.

    Drain any excess water from the bowl and stir in the sour cream and fresh dill.

    Bowl of cucumbers mixed with sour cream and dill.

    Add in fresh-squeezed lemon and pepper.

    Covered bowl of cucumber and sour cream with dill.

    Cover and chill until ready to serve.

    Bowl of cucumber salad in clay bowl.

    Cooking Tips


    • If you are doubling or tripling the recipe a Mandolin makes this go much faster.
    • Chill the cucumber salad for at least an hour to give the flavors time to meld together.

    How to Store Leftovers


    Store any leftover salad covered in the refrigerator for 1-2 days. Stir before serving.

    Frequently Asked Question

    Can I make this with a non-dairy alternative?

    Yes, use your favorite non-dairy or vegan sour cream substitute. The flavor will be just a bit lighter.

    What type of cucumber should I use for Mizeria?

    A small Persian cucumber or an English cucumber works great.

    📖 Recipe

    Bowl of cucumber salad with dill and lemon on table.

    Polish Cucumber Salad

    A light and refreshing cucumber salad with a dill and sour cream dressing.
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: Polish
    Prep Time: 15 minutes
    Additional Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 1 /2 cup
    Calories: 88kcal
    Author:Sydney Dawes

    Ingredients

    • ¼ English cucumber or about a 4-inch section
    • ⅛ teaspoon salt
    • 3 tablespoons sour cream
    • 2 teaspoons fresh dill
    • 1 teaspoon lemon juice fresh squeezed
    • ⅛ teaspoon black pepper

    Instructions

    • Wash and peel the cucumber and slice thin. Add the cucumber slices to a bowl and sprinkle with salt, and let sit for 10 minutes.
    • Drain any excess water from the bowl and stir in the sour cream and fresh dill.
    • Add in fresh-squeezed lemon and pepper. Chill until ready to serve.

    Notes

    • Plain yogurt can be substituted for sour cream.
    • Adjust the dill to your personal taste.
    • Slice the cucumber thin.

    Nutrition

    Serving: 1/2cup | Calories: 88kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 269mg | Sugar: 2g

    More Side Dishes for One

    • Easy French Onion Soup Recipe for One
    • Small Batch Quick Pickled Cherry Tomatoes Recipe
    • Small Batch Quick Pickled Red Onions Recipe
    • Quick Pickled Green Beans Recipe

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    Cooking scrumptious small batch recipes for one and sometimes for two are created in my small 1960’s kitchen. I learned to cook Shepherds Pie in England and Classic Marinara while living in Italy. Born in Southern California and raised in the Midwest, my cooking represents the best of both regions with an added touch of Southern hospitality.

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