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  • Writer's pictureJolanta Nowobilski

Dairy-free Mizeria

- 2 cucumbers (preferably seedless)

- Salt, plus extra to taste

- 1/2 cup non-dairy almond yogurt (I used Silk vanilla unsweetened)

- 2 tablespoons white vinegar

- 2 tablespoons freshly chopped dill

- 2 teaspoons sugar

  1. Slice the cucumbers as thinly as possible. Generously salt them and toss in a bowl. Put in a colander over a bowl to let the juices drain.

  2. After 20 minutes, squeeze out the extra moisture from the cucumbers and place in a separate bowl.

  3. Combine the cucumber with the yogurt, vinegar, dill, and sugar. Season to taste ( I usually add an extra half-teaspoon of salt).

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