Hungarian Cucumber Salad

February 04, 2016

This salad is typically eaten with many heavy, meat-centric meals (like most Hungarian meals) and we eat this salad a little differently than other nations typically do. Usually, instead of eating a salad as an appetizer of sorts, we eat this right along side our main meal, alternating bites to get something heavy and something light at the same time. There are variations on this salad that include raw, minced garlic (awesome), and some don’t use sour cream. My family makes this salad without

· 2 large English cucumbers
· Salt
· 250 ml (1 cup) of water
· 3 tablespoons of sugar
· 2 tablespoons of 10% white vinegar
· 1 clove of garlic - minced
· Ground black pepper
· Sweet paprika powder

1. 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. Let sit for 30 minutes to draw out the water from the cucumbers. 2. 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. 3. In a cup, combine the sugar, the vinegar, and the 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.

Nutritions

Calories
189

Sodium
296mg
12% DV

Fat
444g
683% DV

Protein
148g
296% DV

Carbs
157g
53% DV

Fiber
148g
592% DV

Lunch European