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–+ servings

Hungarian Cucumber Dill Salad (Tejfeles Uborkasalata)

This delicious cucumber salad is tangy, fresh and it makes a perfect pairing with spicy foods. The Hungarians will often add this salad with their paprika dishes, pork and sausage meals and most roasts.
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Prep Time 15 minutes
Resting time: 30 minutes
Total Time 45 minutes
Servings: 4
Course: Salad
Cuisine: Hungarian
Calories: 34
Ingredients Equipment Method Nutrition

Ingredients
  

  • 2 English cucumbers, thinly sliced
  • 1/2 tsp Himalayan 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
  • dollop of sour cream
Dressing:
  • 4 tbsp white vinegar
  • 4 tbsp water
  • 1/2 tsp raw sugar
  • 1/4 tsp black pepper

Equipment

  • mandoline slicer

Method
 

  1. 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.
  2. 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.
  3. To make the dressing, in a medium bowl, mix with a wire whisk vinegar, water, sugar and pepper then add onions and dill. Add the cucumbers into the vinaigrette and gently combine.
  4. Chill in the refrigerator for about one hour.
  5. Place salad in a serving bowl and add a dollop of sour crème and sprinkle paprika lightly on each plate. Garnish with dill and enjoy!  

Nutrition

Calories: 34kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 296mgPotassium: 247mgFiber: 1gSugar: 4gVitamin A: 158IUVitamin C: 5mgCalcium: 30mgIron: 1mg

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