Cucumber Salad (Mizeria)
By Chef Max Straczek
This combination of classic Eastern European flavours can lift a meal from the depths of ‘misery’ to the heights of delight...
25 min prep time
35 min cook time
Serves 4
Why we like it
"Mizeria" might translate to "misery," but this delightful Polish side salad is anything but!
By combining classic Eastern European flavours like cucumbers, sour cream, dill, and paprika, this dish’s name seems to be a contradiction.
Instead of creating something ‘miserable’, we’ve come up with a recipe that yields a delightfully refreshing, crisp, and zesty summertime favourite.
Mizeria can be enjoyed all year round alongside grilled chicken breast, baked salmon, lamb skewers... or our version of Cheddar & Potato Perogies.
Ingredients
Preparation Notes
Cucumbers are the star of the dish, and even though they are about 96% water, for them to shine their brightest, some of their water content must be drawn out.
Begin by thinly slicing with a mandolin for uniformity and to save time, but a knife will also do the trick.
Then, generously salt the slices and let them sit in a colander long enough to wilt.
Once drained and gently squeezed, the cucumber’s crispness will noticeably be enhanced.
Making the recipe
Step 1
Slicing
- Trim the ends from the cucumbers and using a mandolin, slice them thinly.
- Slice the shallot.
- In a large bowl or colander, combine the sliced cucumber and shallot.
- Toss with salt, and let it stand for 15 minutes.
Step 2
Dressing
- In a separate bowl, make the dressing by combining the mayo, sour cream, Dijon mustard, dried dill, paprika, apple cider vinegar, olive oil, chili oil, and pepper.
- Store the dressing in the refrigerator until ready to serve.
Step 3
Squeeze
- Gently squeeze any excess water from the cucumbers with your hands and discard the liquid.
- Transfer cucumbers to another bowl.
Step 4
Combine
- Toss the cucumbers into the bowl with the dressing, stir to combine, top with fresh dill.
- Season to taste with salt and pepper.
- For optimal taste and texture, it's best to serve immediately after chilling. The longer it sits, the waterier it will become.
