{ "id": 28584, "date": "2026-11-02T15:30:48", "date_gmt": "2026-11-02T07:30:48", "guid": { "rendered": "https:\/\/kefir.link\/zh-tw\/kefir-cucumber-salad\/" }, "modified": "2026-11-02T15:30:48", "modified_gmt": "2026-11-02T07:30:48", "slug": "kefir-cucumber-salad", "status": "publish", "type": "post", "link": "https:\/\/kefir.link\/en\/kefir-cucumber-salad\/", "title": { "rendered": "Cucumber salad with kefir and dill" }, "content": { "rendered": "
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\"\"By Nik<\/strong><\/a>, founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link and former chef \u00b7 Updated 2 November 2026<\/p>\n

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.<\/p>\n

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Prep time<\/span>15 min<\/strong><\/div>\n
Total time<\/span>15 min<\/strong><\/div>\n
Makes<\/span>4 servings<\/strong><\/div>\nJump to the recipe \u2193<\/a>\n<\/div>\n
\"Cucumber<\/figure>\n

Cousins in Slovenia and Poland<\/h2>\n

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.<\/p>\n

Keeping the dressing creamy<\/h2>\n

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.<\/p>\n

When dill is out of season<\/h2>\n

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.<\/p>\n<\/div><\/trp-tag><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Cucumber salad with kefir and dill<\/h2>\n<\/div>\n
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Prep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Total Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n\t
Servings <\/span>4<\/span> servings<\/span><\/span><\/div><\/div>\n<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print the recipe<\/a>\n<\/div>\n
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Ingredients<\/h3>

Salad<\/h4>