Go Back
+ servings
Vegan Polish cucumber salad (Mizeria)

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.


  • 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)


  • Mixing bowl


  • 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.


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