Refreshing Cucumber Salad with Sesame Dressing

Ingredients

In this adaptation, the traditional Polish Mizeria is transformed into a Korean-inspired cucumber salad. The original dish typically includes cucumbers, sour cream, and dill. However, in this recipe, we replace the sour cream with a sesame dressing and add a touch of honey for sweetness. The use of sesame oil, rice vinegar, and soy sauce gives the salad a distinct Korean flavor profile. We alse have the original recipe for Mizeria, so you can check it out.

• 2 large cucumbers, thinly sliced (500g) 2 large cucumbers, thinly sliced (500g)
• 2 tablespoons sesame oil (30ml) 2 tablespoons sesame oil (30ml)
• 2 tablespoons rice vinegar (30ml) 2 tablespoons rice vinegar (30ml)
• 1 tablespoon soy sauce (15ml) 1 tablespoon soy sauce (15ml)
• 1 teaspoon honey (5ml) 1 teaspoon honey (5ml)
• 1 tablespoon toasted sesame seeds (15g) 1 tablespoon toasted sesame seeds (15g)
• Salt, to taste Salt, to taste

Nutrition

• Calories: 80 kcal / 335 KJ
• Fat: 6g (Saturated Fat: 1g)
• Carbohydrates: 6g (Sugar: 3g)
• Protein: 2g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a mixing bowl, combine the sesame oil, rice vinegar, soy sauce, honey, and a pinch of salt. Whisk until well combined.
2. 2.
   Add the thinly sliced cucumbers to the bowl and toss gently to coat them evenly with the dressing.
3. 3.
   Let the cucumbers marinate in the dressing for at least 15 minutes to allow the flavors to meld together.
4. 4.
   Sprinkle the toasted sesame seeds over the cucumber salad just before serving.
5. 5.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Cucumbers — Make sure to slice the cucumbers thinly for a crisp texture. If the cucumbers are too thick, they may become soggy.
• Sesame oil — Use toasted sesame oil for a stronger nutty flavor. If you don't have sesame oil, you can substitute it with olive oil, but the taste will be slightly different.
• Rice vinegar — If you can't find rice vinegar, you can use apple cider vinegar or white wine vinegar as a substitute.
• Soy sauce — Opt for low-sodium soy sauce if you prefer to control the saltiness of the dish.
• Toasted sesame seeds — Toast the sesame seeds in a dry pan over medium heat until they turn golden brown for a more intense flavor.

Tips & Tricks

• For a spicier version, add a pinch of Korean red pepper flakes (gochugaru) to the dressing.
• You can add thinly sliced red onions or radishes to the salad for extra crunch and flavor.
• Adjust the sweetness and tanginess of the dressing by adding more or less honey and rice vinegar, according to your taste preferences.
• To make the salad more substantial, you can add cooked glass noodles or shredded chicken.
• This salad is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the cucumber salad as a side dish alongside Korean barbecue, bibimbap, or any other Korean main course. It also makes a refreshing addition to a summer picnic or a light lunch.

Presentation advice

Arrange the thinly sliced cucumbers in a circular pattern on a serving plate. Drizzle the sesame dressing over the cucumbers and sprinkle the toasted sesame seeds on top. Garnish with a sprig of fresh cilantro or mint for an extra pop of color.