Mizeria (Polish Cucumber Salad)

5 from 1 vote

Mizeria is a Polish cucumber salad. It's super simple, creamy & very refreshing. Ever so slightly sweet & sour & with heaps of fresh dill, it's just divine! Perfect little side dish you'll want to make again and again.

Course Side Dish

Cuisine Polish

Keyword mizeria

Prep Time 10

Resting time 15

Total Time 25

Servings servings

Calories 48kcal

Author Jo Allison

Equipment

Ingredients

1 English cucumber or few smaller cucumbers
2 tbsp (heaped) plain vegan soya yogurt
2 tablespoon vegan cream
1-2 teaspoon apple cider vinegar or lemon juice or to taste
2 teaspoon maple syrup or to taste
handfull fresh dill (leaves only) finely chopped
½ teaspoon salt for sprinkling over cucumber slices
Salt, pepper to taste
chives optional

Instructions

Wash your cucumber(s) well and decide whether you want to peel them or leave the skin on.
Slice the cucumber(s) into thin slices using box grater, mandoline slicer, food processor or alternatively a knife.
1 English cucumber
Transfer cucumber slices into a sieve and sprinkle over couple of generous pinches of salt (½ tsp).
Place the sieve over a bowl and leave to sit for 10-15 minutes for salt to draw water from the cucumber (you will see it collect in the bowl).
½ teaspoon salt
As you wait prepare the sauce by mixing together vegan yogurt, cream, apple cider vinegar and maple syrup.
Taste and adjust the quantities of vinegar and syrup to suit your taste.
The sauce is sweet and sour but you might prefer more sour flavour or more sweet so always taste and adjust the quantities until you're 100% happy.
2 tablespoon (heaped) plain vegan soya yogurt, 2 tablespoon vegan cream, 2 teaspoon maple syrup, 1-2 teaspoon apple cider vinegar or lemon juice
Discard the cucumber water, add cucumber slices to the bowl and mix in prepared sauce and chopped, fresh dill.
Taste and adjust seasoning if required with salt and pepper although be careful with salt as we've already salted cucumbers.
handfull fresh dill (leaves only), Salt, pepper
Taste again to make sure you are happy with all the flavours and serve with sone extra dill or chives on top.
chives

Notes

Nutritional information is approximate, per serving based on 4 servings and should be treated as a rough guideline only.
Best enjoyed immediately and leftovers should be consumed within 1 day.
Not suitable for freezing.

TIPS:

Depending on the amount of mizeria you're making you might want to scale up your sauce. It's definitely better to have a lot of it rather than not enough.
If your cucumber is particularly watery due to large seeds, you might want to cut it in half and scrape the seeds out with the spoon before slicing.
Taste, taste, taste and adjust seasoning and sweet and sour tones of your mizeria as per your preference.
It's best made with new season's, locally grown cucumbers.
Don't skip salting the cucumber part as it's essential to making mizeria less watery.
You will notice mizeria getting a bit watery the longer it's left so you might need to drain the excess watery liquid and add more sauce mixture to make it creamy again.

Nutrition