🥒 A Twist on Tradition: Mizeria, Just Like My Friend Made It

There’s something deeply comforting about the simplicity of a cucumber salad. It's crisp, cool, and perfect for sunny days or when you just need a light, refreshing side dish. One of my all-time favorites is Mizeria—a classic Polish salad made with thinly sliced cucumbers and a creamy dressing that lets the freshness of the ingredients shine through.

Years ago, a dear friend from Poland served me her version of Mizeria, and I remember being surprised—instead of herbs, she had folded in a generous handful of finely chopped green onions. The flavor was bright and zesty, and I loved it instantly. That moment stuck with me. It reminded me that the best recipes often come with personal touches and family secrets.

So now, whenever cucumbers are in season, I find myself making her version—the one that brings her smile to mind every time I take a bite.

🥒 Mizeria

✨ Ingredients:

• 2 medium cucumbers (English or Persian work beautifully)

• 1/2 teaspoon salt

• 1/2 cup sour cream (or see below for my favorite cashew version)

• 1–2 teaspoons lemon juice or white vinegar (to taste)

• 2–3 green onions, finely chopped (white and green parts)

• Freshly ground black pepper, to taste

• Optional: a pinch of sugar

• 
  

🥄 Instructions:

1. Slice the cucumbers very thinly. A mandoline works perfectly for even, delicate slices.

2. Sprinkle with salt and let rest in a colander for 15–20 minutes. This draws out the moisture and keeps the salad crisp. Gently squeeze out any excess liquid before moving on. ( I always leave the cucumber Liquid because I don't want to miss anything, but it's up to you.)

3. In a bowl, mix together the sour cream, lemon juice or vinegar, green onions, black pepper, and sugar if using.

4. Add the drained cucumbers and gently toss until evenly coated.

5. Chill for 10–15 minutes before serving. This gives the flavors time to mingle.

💡 Tips & Serving Ideas:

• Add thin slices of radish or a sprinkle of toasted sunflower seeds for texture and a pop of color.

• Serve it alongside roasted potatoes, veggie patties, or scoop it onto a grain bowl.

• For a picnic twist, stuff it into a pita with hummus!

🥣 Cashew Sour Cream (My Go-To!)

This is the creamy base I always use in my version of Mizeria—it’s rich, tangy, and plant-based.

Ingredients:

• 1 cup raw cashews (soaked 4 hours or overnight, then drained)

• 1/2 cup water

• 1–2 tablespoons lemon juice

• 1 teaspoon apple cider vinegar

• 1/2 teaspoon salt

  
  

Instructions:

1. Blend all ingredients in a high-speed blender until very smooth and creamy.

2. Taste and adjust the lemon, salt, or vinegar to your liking.

3. Store in a sealed jar in the fridge for up to 5 days.

P.S. I always make my Mizeria with this cashew sour cream. It’s become a staple in my kitchen—creamy, tangy, and so nourishing. If you try it this way, let me know what you think. I have a feeling you might never go back. 💚

Happy Cooking !!!

Marlene