This vegan Polish cucumber salad, also known as Mizeria, is a dairy-free, plant based version of a popular side dish. Using just simple ingredients, you can create the most incredible flavors in under 10 minutes! Perfect for BBQs and outdoor gatherings.
In the warmer months, I absolutely love relaxing outside with a delicious, refreshing salad and reading a good book. I make Polish cucumber salad quite a lot as not only is it incredibly flavorful, with the best crunchy texture, it's also a very nostalgic dish. When I lived in Russia, this made an appearance on the dinner table at pretty much every special occasion!
Polish cucumber salad is also known as Mizeria, which roughly translates to 'misery' due to a myth surrounding the origins of the dish. It's rumoured that an Italian princess, Bona Sforza, cried whenever she ate this dish after marrying the Polish King Sigismund I, as it made her feel homesick. Regardless of whether the story is true, there is absolutely nothing miserable about this dish!
What's vegan Polish cucumber salad made from?
Traditionally, Polish cucumber salad is made from soured cream as the base for the dressing. Dill is also a classic ingredient that's included in pretty much every variation.
Given how simple the original recipe is, it's also exceptionally easy to veganise . Instead of sour cream, I typically just use soy yoghurt. But if you have a little bit more time on your hands, I would definitely recommend making and using my vegan sour cream!
Aside from that, I also used spring onion, garlic, salt, pepper, sugar and lemon juice. The salt and sugar balance each other out perfectly, with the lemon juice bringing in a wonderful summery tanginess. You will love just how much flavor can be achieved with a handful of simple ingredients!
How to make a vegan Polish cucumber salad
Start by thinly slicing the cucumber. You can leave it either peeled or unpeeled. Then, transfer to a large mixing bowl together with the dill, spring onion, garlic, soy yoghurt, salt, pepper, sugar and lemon juice.
Stir together thoroughly, then leave in the fridge to chill for 10-15 minutes. Served immediately, the salad will be at its crunchiest, but you can leave it in the fridge in an airtight container for 2-3 days.
Serving suggestions
Polish cucumber salad is a wonderfully versatile side dish that you can bring along to BBQs and picnics. You can also serve it alongside dishes such as:
- Vegan piroshki with cheese and dill
- Creamy vegan pasta salad
- Chickpea and cauliflower stuffed peppers
- Miso-glazed tofu steaks
Other amazing vegan salad recipes
- My vegan macaroni salad with tofu 'feta' is perfect for a side dish or main course.
- Vegan potato salad is always perfect for warm weather.
- You can make a zucchini sweet potato salad quickly and easily.
- Try out a massaged kale salad with roasted chickpeas!
- You can't go wrong with a cold spaghetti salad with balsamic tofu.
If you give this vegan Polish cucumber salad a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below together with a star rating.
Equipment
- Mixing bowl
Ingredients
- 2 large cucumbers
- 1 cup dill chopped
- ½ cup spring onion chopped
- 2 cloves garlic minced
- 1 cup soy yoghurt
- 1 tsp salt
- ½ tsp pepper
- 1 tbsp sugar
- ¼ cup lemon juice (1 large lemon)
Instructions
- Thinly slice the cucumber. You can leave it either peeled or unpeeled.
- Transfer the cucumber to a large mixing bowl together with the dill, spring onion, garlic, soy yoghurt, salt, pepper, sugar and lemon juice. Stir together thoroughly.
- Leave in the fridge for 10-15 minutes to chill, then serve.
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