By Nik, founder of 東歐嚴選｜kefir.link and former chef · Updated 2 November 2026
Thin half-moons of cucumber, fresh dill and a dressing of milk kefir, honey and cider vinegar make a cool, creamy salad with a gentle sweet-and-sour edge. Kefir brings the tang, the honey softens its tartness, and the dill keeps every bite fresh. Serve it beside burgers or grilled sausages at a summer barbecue.
Cousins in Slovenia and Poland
Cucumbers dressed with soured milk or kefir are eaten in both Slovenia and Poland. In Slovenia's Prekmurje region, thin cucumber slices are salted, squeezed and dressed with soured milk, sour cream, onion and sweet paprika, then eaten as a cool snack with bread or toast. Modern Slovenian versions use cold kefir, with chives, dill and sometimes edible flowers. In Poland, mizeria is thinly sliced cucumber in sour cream or kefir with dill, and although its name is often said to mean misery, nobody really knows where it comes from.
Keeping the dressing creamy
Kefir is thinner and tangier than yogurt, so a small amount makes a light dressing that coats the slices without weighing them down. Cucumbers are about 95% water, and the salt and honey in the dressing slowly draw that water out. As the salad sits, the dressing thins into a watery pool, which is why it is tossed just before serving. That is also why the slices are salted in a colander for 10 to 15 minutes, then drained and patted dry before dressing. For a thicker dressing, strain the kefir for a few hours first.
When dill is out of season
In Taiwan, local dill grows in the cool months from autumn to spring, so fresh bunches are hard to find in summer. Parsley or chives are the closest substitutes. Fennel is a poor swap, because its aniseed scent changes the whole salad. Dried dill also works at about 2 teaspoons in place of 2 tablespoons fresh, but it tastes more medicinal.
Cucumber salad with kefir and dill
Ingredients
Salad
- 700 g cucumbers About 5–6 small cucumbers.
- 20 g shallot Peeled weight.
- 2 tbsp fresh dill Chop before measuring; parsley or chives can replace it.
- ½ tsp salt For salting the cucumber slices.
Dressing
- 120 ml plain milk kefir Unsweetened, with the whey left in.
- 2 tsp honey
- 1 tbsp apple cider vinegar
- ¼ tsp fine sea salt
- ¼ tsp ground white pepper
You will need
- Knife and chopping board
- Large mixing bowl and small bowl
- Colander
- Spoon and whisk
Instructions
- Rinse the cucumbers and dill under running water and drain well.
- Peel the cucumbers only if the skin is tough.
- Cut the cucumbers in half lengthwise and scoop out the seeds with a spoon.
- Cut the cucumber halves into half-moon slices no thicker than 0.3 cm.
- Toss the slices with ½ tsp salt in a colander and leave for 10–15 minutes. Drain, then pat dry with kitchen paper.
- Finely chop the peeled shallot and the dill.
- Gently mix the cucumber, shallot and dill in the large bowl.
- Whisk the kefir, honey, vinegar, sea salt and white pepper together in the small bowl. Taste first: the salted cucumber may need less salt.
- Toss the cucumber mixture with the dressing just before serving.
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