Traditional cucumber salad originates in Poland under the name Mizeria, and is said to be one of the most popular dishes there! Of course if this information is wrong do let me know! This particular salad consists of just a few ingredients and it's gluten free!
I really only know anything about this salad because of my mother. She made this a lot during the weekends, which typically uses onions, however, I have opted to use a cabbage slaw mix for convenience and less chance of cutting myself.
Cucumber - I just use whatever cucumber I can get a hold of and I don't usually de-seed them so yeah, you need a cucumber or five!
Vegan sour cream - I use Tofutti, you can use whatever you have or can get.
Sugar - Optional ingredient alert! Traditional cucumber salad does not have sugar in it, however, it is a suggested optional addition and I like this particular salad sweetened.
Vinegar - Again, the traditional salad does not have this ingredient, however, we're not about copying and vinegar goes in everything here. Okay? Don't tell anyone I bullied you, I'm sorry!
Cabbage slaw mix - Don't tell anyone, but... I think this salad is better with this ingredient over onions. Plus, added nutrients!
Black pepper - just adding some extra seasoning here!
Step 1: Using a knife or a mandolin, slice the cucumbers into super thin slices (⅛ inch (3mm) or less) Think like the size of pickle slices.
Step 2: Place the slices in a bowl and top with salt. Don't worry, you will be rinsing all of that salt off later! I bet some of you saw that number and nearly died, huh?
Step 3: Massage the salt into all of the cucumber slices as best as you can and then set aside for about 30 minutes. The salt is going to bring the water out of the cucumbers and soften them up, I do this because I prefer to use the entire cucumber, the skin is a little rough to chew through for some so doing this helps soften them.
Step 4: Drain and rinse your cucumbers thoroughly with cold water and allow them to drain more. You want most of the water gone.
Step 5 (picture 1): Place the drained cucumbers back into your now emptied and rinsed-out bowl, as well as the cabbage slaw, sour cream, sugar, vinegar, and black pepper.
Step 6 (picture 2): Mix everything until well incorporated, eat immediately, or allow to sit 4-8 hours, and or, overnight in the fridge.
💡Extra tips & Serving suggestions
- Consume within 5 days, really before that but not 6, because that's just pushing it. Are you my husband? Because he would.
- An ingredient that I did not use, but should have used, and I don't know why I did not use, is DILL! By all means, add dill. Fresh, dried, fake?, whatever.
- If you're wanting something faster, you can skip the salt process by peeling your cucumbers and just slicing and using them without skin. There is no law against such actions. Also, you have more control over the salt content by removing the skins.
- Get even more creative! You can add bell peppers, celery or any other crunchy veggie you wish!
- Feel free to leave the sour cream out entirely! I often leave it out myself or I'll add it to individual servings. Sometimes I find that my salad lasts a little longer without it.
- Do not freeze.
- This salad goes well with : burgers or sandwiches, rice (without the sour cream added), or as a side to any get togethers and of course, if you're like me, you can eat it just by itself, no one said dinner couldn't be a full bowl of cucumber salad.
❓Frequently Asked Questions
Traditional cucumber salad contains cucumbers and onions, usually white onions, however, you can use red onions to give some color! You also do not have to use onions, you can use cabbage slaw, bell peppers, celery, or any other crunchy veggie that would pair well in this salad!
It can be! Cucumbers are inherently healthy, they contain tons of nutrients and of course water content so you're getting the best of both worlds! The only ingredient that may keep this from being 100% healthy is sour cream/yogurt.
Vegan Cucumber Salad
- gloves (optional)
- 5 or so cucumbers
- 2 Tablespoons salt
- 2-4 Tablespoons vinegar
- 2 Tablespoons vegan sour cream optional
- 2 teaspoons sugar optional
- 1 bag coleslaw mix see notes
- Wash and slice your cucumbers thin, like pickle slices. If you are removing the skin, you can skip steps 2-65 or so cucumbers
- Once sliced, add the cucumber slices to a bowl and then add the salt.5 or so cucumbers, 2 Tablespoons salt
- Using gloved hands or bare hands, massage the salt into all of the cucumber slices as best as you can. This is going to remove the water content and make the cucumbers more soft/floppy.5 or so cucumbers, 2 Tablespoons salt
- Once well massaged, cover and set aside for 30 minutes. After 30 minutes, your cucumbers should be soft, bendy and translucent. And there should be a pool of very salty water in the bottom of the bowl.5 or so cucumbers, 2 Tablespoons salt
- Drain the cucumbers in a strainer and run cold water over them to wash off the excess salt. Allow to drain well again for a few minutes, or you can speed up the process by squeezing the excess water out.5 or so cucumbers, 2-4 Tablespoons vinegar
- Place the cucumbers into your now rinsed out bowl.5 or so cucumbers
- Add in vinegar, sugar, coleslaw mix, salt and pepper and mix everything together very well. Then add in sour cream and mix well again.2-4 Tablespoons vinegar, 2 Tablespoons vegan sour cream, 2 teaspoons sugar, 1 bag coleslaw mix
- Eat immediately or within 5 days.
- This salad is best when left to sit over night, but it is perfectly fine in a pinch!
- You can go over the 30 minute mark, your cucumbers won't get any softer or floppier (unless you had a thick one or two in there, I usually do).
- If you wish to cut up cabbages and carrots instead of buying a pre-mix, that is also perfectly okay! My hands aren't the greatest so I opt for the more convenient options!
- "That is a lot of salt!" Yes, it is. And it is also the only salt you will use for the whole recipe with most of it being washed away when rinsing the cucumbers under cold water. If you still feel that it is too much salt, you are welcome to use less over-all, just make sure you really get every slice coated! (Or you can remove the skins and go that route =)
- Removing the skins allows you to skip the step of salting/waiting. The reason for salting and waiting with skins on is because the skins are kinda hard to chew in my opinion. So I like to do this method to soften up the skins, plus it works easier with rice =P
- Omitting the sour cream and sugar will eliminate some calories, sugar, and fat.