Get the Recipe: Vegan Polish Cucumber Salad (Mizeria)
This vegan Polish cucumber salad is a plant based and dairy-free version of a popular side dish that's incredibly flavorful, crunchy and made with simple ingredients! Ready in under 10 minutes and great for BBQs and picnics.
Ingredients
- 2 large cucumbers
- 1 cup dill, chopped
- 1/2 cup spring onion, chopped
- 2 cloves garlic, minced
- 1 cup soy yoghurt
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp sugar
- 1/4 cup lemon juice, (1 large lemon)
Equipment
- Mixing bowl
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.
Notes
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.
Calories: 38kcal, Carbohydrates: 8g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 311mg, Potassium: 183mg, Fiber: 1g, Sugar: 5g, Vitamin A: 629IU, Vitamin C: 12mg, Calcium: 72mg, Iron: 1mg