There is no dinner on Eastern European table without the Cucumber Salad. It is a staple food for Poles, Russians and many other nationalities. Growing up, I literally had it as part of my dinner every other day.
It is fast and easy to make, it’s delicious, and cucumbers are fairly easy to grow in colder climate, so I can understand why Cucumber Salad became such a favorite. It is very versatile, therefore it can be added as a side to virtually any main dish. In the photo I paired it up with some oven baked garlic potatoes. Here is how to make it.
1 or 2 fresh, organic cucumbers
fresh dill weed
Tofutti’s ‘Better Than Sour Cream”
salt (Celtic, Redmond or pink himalayan)
- Peel the cucumbers; traditional salad has the cucumbers peeled, but if your cucumber are organic, you are more than welcome to leave the skin on. With a knife or chef’s Mandoline, slice up the cucumbers fairly thinly.
- Wash and cut the dill weed into fine bits.
- Mix in 1 or 2 tablespoons of Tofutti’s ‘Better Than Sour Cream’, stir and coat slices evenly.
- Mix in the dill weed.
- Add salt and a tiny dash of black pepper to taste.
Side Note: Russians and Poles absolutely love dill weed. They add dill to nearly every recipe, such as soups, potatoes, salads, even marinades and pickled goods. Dill weed has many positive health benefits. It is a great source of calcium, manganese and iron. It is an anti-oxidant, therefore it is antiviral and anti-inflammatory. According to Dr. Axe, dill weed can lower your cholesterol, contains fatty acids that aid digestions, acts as a natural anti-depressant, and it may help with alleviating painful menstrual cramps.
Additionally, dill weed is very potent and fragrant, and it really brings out the flavor , so feel free to experiment with it.
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