HUNGARIAN CUCUMBER SALAD
With the perfect balance of creamy and bite, this Hungarian cucumber salad recipe is absolutely delicious. Made with fresh cucumbers, garlic, onions, and loads of great spices - of course, paprika - this recipe is so easy to make and best served chilled!
Provided by Recipes From Europe
Categories Salads
Time 1h35m
Number Of Ingredients 10
Steps:
- Wash and - if desired - peel your cucumbers. Thinly slice your cucumbers with a mandolin or four-sided box grater.
- Place the cucumbers in a bowl, sprinkle 1 tbsp of salt on top, and put the bowl in the fridge for 1.5 hours.
- After taking the cucumbers back out of the fridge, drain the excess water and squeeze the cucumbers either with your hands or by pushing a small plate on top to remove and drain any additional liquid.
- Add the chopped hot banana pepper (optional), the crushed garlic, sugar, vinegar, sour cream, pepper, and paprika. Mix everything together in the bowl and add more spices or sour cream to taste.
- Refrigerate your cucumber salad for several hours (or overnight). You can add more pepper, paprika, and chopped chives to garnish before serving.
Nutrition Facts : ServingSize 1 g, Calories 125 kcal, Carbohydrate 14 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 23 mg, Sodium 1762 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 2 g
HUNGARIAN CUCUMBER SALAD
Great salad to make when you have a ton of cucumbers coming out of the garden. We make this year round but we are real cuke lovers in this family. Let it sit for a few days in the fridge and it's even better! Great make-ahead dish for BBQs and parties.
Provided by Michelle Berger
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Lightly toss cucumber slices, onion slices, and chopped dill together in a large bowl.
- Pour vinegar over cucumber mixture; toss to coat.
- Pour oil over cucumber mixture; toss to coat.
- Season with salt and black pepper.
Nutrition Facts : Calories 98.1 calories, Carbohydrate 8.9 g, Fat 7 g, Fiber 1.5 g, Protein 1.3 g, SaturatedFat 1.1 g, Sodium 392.6 mg, Sugar 4 g
HUNGARIAN CUCUMBER SALAD
Hungarian cucumber salad is typically eaten with many heavy, meat-centric meals, and we eat it a little differently than other nations typically do.Usually, instead of eating a salad as an appetizer, we eat this right along side our main meal, alternating bites to get something heavy and something light at the same time.
Provided by culinaryhungary
Categories Salad
Time 25m
Number Of Ingredients 8
Steps:
- Peel the cucumbers and, using a mandolin slicer, slice both cucumbers as thinly as possible into a bowl. Add the salt and mix the cucumbers slices to lightly and evenly coat them with salt. Let sit for 15 minutes to draw out the water from the cucumbers.
- The cucumbers will release about ½+ cup of liquid. Then, take large handfuls of cucumbers and, with your hands clenched, squeeze out as much liquid as you can and place the balls of squeezed cucumbers in a bowl. Discard the liquid.
- In a cup, combine the sugar, the vinegar, and 1 cup of cold water and stir until the sugar is dissolved. Add this mixture to the squeezed cucumbers and mix thoroughly. Add the chopped garlic, sprinkle with paprika powder and ground black pepper.
- The vinaigrette is so light and refreshing, that you will be tempted to drink it after you eat the cucumber salad. Enjoy!
HUNGARIAN CUCUMBER SALAD
Provided by Joan Nathan
Categories Salad Side Marinate Vinegar Cucumber Fat Free Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- 1. Peel the cucumbers and slice them very thin. Sprinkle with salt and let stand for 30-60 minutes with a plate and a 5-pound weight on top. Squeeze out the water on a paper towel.
- 2. Combine the sugar, vinegar, garlic powder, and water. Add the cucumbers and marinate for a few hours. To serve, sprinkle paprika on half of the salad and black pepper on the other half.
HUNGARIAN SALAD
"my whole family enjoys this change-of-pace salad," relates David Wasson, Tulsa, Oklahoma. He adds a fast-to-fix dressing to frozen veggies, olives and onions to make the colorful crunchy medley a hit at any gathering.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first four ingredients. In a small bowl, whisk together the oil, vinegar, garlic salt and pepper. Pour over vegetable mixture and toss to coat. Serve with a slotted spoon.
Nutrition Facts : Calories 94 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 350mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
GRANDMA VARGA'S HUNGARIAN CUCUMBER SALAD (UBORKASALATA)
This is the best cucumber salad I have ever had. This is my grandmothers recipe, (she was from Nagyszentmiklos) and this is a perfect companion dish for chicken paprikas, although I could make a meal out of it. This will quickly become your favorite way to eat cucumbers!
Provided by Anthony Gougoutris
Categories Hungarian
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Slice cucumbers very thinly, preferably using a mandolin.
- Take a colander, put in a small layer of cucumbers, then sprinkle with a small amount of the salt.
- Continue this method until all the salt and cucumbers are used up.
- Cover the cucumbers with a plate inside the colander, and put a very heavy weight on top.
- Make sure the colander is in a large bowl, because the cucumbers will lose alot of water.
- Let them sit for 1 hour.
- In the meantime, chop the dill and finely mince the garlic, put aside.
- After 1 hour, take a handful of cucumbers, and squeeze out as much juice as you can, and continue until they are all done.
- Rinse thoroughly with water, drain well.
- After the cucumbers are done, return to the colander, and weight down one more time for about 15 minutes.
- You do not have to squeeze out the juice again with your hands Combine all ingredients in a large bowl, except the paprika.
- After mixing thoroughly, put in a nice serving dish, and sprinkle with the paprika.
- Chill for at least 2 hours.
- Enjoy.
- Nutritional information shows a high amount of sodium, but the vast majority is pressed out by your hands. The main function of the kosher salt is to purge the moisture out of the cucumbers.
PAPRIKAS WEISS' HUNGARIAN CUCUMBER SALAD
Provided by Joan Nathan
Categories Salad Vegetable Vegetarian Quick & Easy Purim Rosh Hashanah/Yom Kippur Kosher
Yield Yield: 6 servings (P)
Number Of Ingredients 7
Steps:
- 1. Peel the cucumbers and slice into very thin rounds. Sprinkle with salt and let stand for 15 minutes. Squeeze out the liquid from the cucumbers.
- 2. Slice the onion very thin and mix with cucumbers. Add the salt, pepper, white vinegar, and water to cover the vegetables. Sprinkle paprika generously on top.
TOSSED LETTUCE, HUNGARIAN STYLE
I make salads all the time, but sometimes I get carried away with making such huge concoctions with so many ingredients that it almost distracts from the meal rather than adds to it! This is the most simple salad that is so refreshing and light. It really is a great starter for absolutely any meal. And, all you need is...
Provided by Michelle Koletar/Mertz
Categories Lettuce Salads
Time 10m
Number Of Ingredients 6
Steps:
- 1. Mix the vinegar, water and sugar in bowl.
- 2. In large bowl, add lettuce, cucumbers, and sprinkle with salt, lots of ground black pepper. Pour dressing over and let sit at room temp for about 30 minutes.
- 3. Drain liquid and serve with paprika sprinkled on top. I like fresh parsley in this, too. Enjoy!
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5/5 (3)Total Time 10 minsCategory Salad, Side DishCalories 21 per serving
- Begin by slicing the cucumbers on a mandoline set to 1/8" thickness. Note: While a mandoline is best for ensuring paper thin slices, you can also just use a knife while making sure to slice the cucumber as thin as possible.
- Add the cucumbers to a large bowl, then add the minced shallots, chopped fresh dill, white vinegar, water, sugar and salt. Stir to combine ingredients then cover the bowl and refrigerate it, stirring occasionally, for at least one hour prior to serving. Note: You can prepare the salad up to 24 hours in advance.
- When ready to serve, use a slotted spoon to transfer the salad into serving dishes. Top with a dollop of sour cream and a dash of Hungarian paprika.
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