Hungarian Cucumber Dill Salad (Tejfeles Uborkasalata)
This delicious and elegant cucumber salad is tangy, light and goes so well with spicy foods. The Hungarians will often add this salad with their paprika dishes, pork and sausage meals and most roasts.
Servings: 4
Calories: 34kcal
Equipment
- mandoline slicer
Ingredients
- 2 English cucumbers, thinly sliced
- 1/2 tsp salt
- 1/4 white or sweet onion, thinly sliced
- 2 tbsp fresh dill, chopped plus extra for garnishing
- 1/4 tsp Hungarian sweet paprika, garnishing
- sour cream for garnishing
Dressing:
- 4 tbsp vinegar
- 4 tbsp water
- 1/2 tsp sugar
- 1/4 tsp black pepper
Instructions
- Using a mandolin slicer or food processor attachment, thinly slice the cucumbers in a large bowl. Sprinkle with salt and set aside for 30 minutes to an hour to allow the water to release from the sliced cucumbers.
- Remove the liquid from the cucumbers by gently squeezing the cucumbers by hand and discard the liquid and place the cucumbers back in the bowl.
- To make the dressing, in a medium bowl, mix with a wire whisk vinegar, water, pepper, and sugar, then add onions and dill. Add the cucumbers into the vinaigrette and gently combine.
- Chill in the refrigerator for about one hour.
- Place salad on serving plates, and add a dollop of sour crème and sprinkle paprika lightly on each plate. Garnish with dill and enjoy!
Nutrition
Calories: 34kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 296mg | Potassium: 247mg | Fiber: 1g | Sugar: 4g | Vitamin A: 158IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg