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–+ servings
Square crop of cucumber salad with sour cream and dill in a white bowl
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Polish Cucumber Salad

Polish Cucumber Salad is a creamy, refreshing side dish made with crisp cucumbers, dill, and lemon. Perfect with grilled meats or pierogi.
Prep Time15 minutes
Additional Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Polish
Servings: 2 servings
Author: Jamie Sherman

Equipment

  • knife or mandoline
  • mixing bowl (medium and large)
  • colander or fine mesh strainer
  • serving bowl or platter

Ingredients

  • 1 English cucumber peeled and thinly sliced
  • 1 teaspoon salt
  • 2 tablespoons fresh dill chopped
  • 2 tablespoons sour cream
  • 1 teaspoon lemon juice + lemon zest
  • ½ teaspoon granulated sugar
  • ½ teaspoon black pepper

Instructions

  • Wash the cucumber under cold water and peel it.
  • Thinly slice the cucumber using a sharp knife or mandoline.
  • Place the cucumber slices in a bowl and sprinkle with salt. Toss gently to coat.
  • Let the cucumbers rest for 10-15 minutes to release excess moisture.
  • Drain and gently squeeze the cucumbers to remove the liquid.
  • In a clean bowl, combine sour cream, dill, lemon juice and zest, sugar, and pepper.
  • Add cucumbers and toss until evenly coated.
  • Serve immediately or refrigerate for 1-2 hours for best flavor.
  • Garnish with extra dill or lemon zest if desired.

Notes

🥡 STORAGE

  • Store leftovers in an airtight container in the refrigerator.
  • Best enjoyed within 1-2 days for maximum freshness and texture.

♨️ REHEATING

  • This salad is served cold and should not be reheated.

❄️ FREEZING

  • Not recommended. Cucumbers become mushy after thawing, and the dressing will separate.

💡 TIPS FOR BEST RESULTS

  • Use fresh, firm cucumbers for the best crunch.
  • Slice cucumbers evenly for uniform texture.
  • Let the salted cucumbers sit for a long enough time to draw out excess water.
  • Chill before serving for optimal flavor and texture.

🍳 ALTERNATE COOKING METHODS

  • Not applicable for this no-cook recipe.

♻️ LEFTOVERS

  • Use leftover salad as a topping for sandwiches or wraps.
  • Stir into cooked quinoa or couscous for a quick lunch bowl.

Nutrition

Calories: 52kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 1170mg | Potassium: 245mg | Fiber: 1g | Sugar: 4g | Vitamin A: 266IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg
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