1/1 Photo of Modernized Hungarian Cucumber Salad Dressing
I've been reading an intriguing book lately titled "Culinaria Hungary", published in 1999 & authored by Aniko Gergely. It is much more a history of regional Hungarian cuisine & ingredients native to the regions than it is a cookbook, but does feature a few recipes considered part of classic & modern Hungarian cooking. 1 of the most startling & also the smallest recipe was a dressing for cucumber salad. This recipe is for the dressing, but I added 2 notes below the prep to describe how the dressing is used to make 2 types of the salad. *Enjoy* (Time does not include the soaking time or refrigeration time)
My Private Note
Units: US | Metric
- 1Combine ingredients thoroughly & chill for 2 hrs to allow flavors to blend.
- 2Note #1: Using unpeeled thick cucumbers, slice them & soak in salted water for 30 minutes. Drain well & pour the dressing over the cucumbers. Lightly dust the surface of the salad w/paprika & add a dollop of sour cream over the paprika.
- 3Note #2: If a more intense flavor is desired, add garlic & finely sliced onion to the salted water for the soaking time. Drain well & finish salad as above. :-).
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Nutritional Facts for Modernized Hungarian Cucumber Salad Dressing
Serving Size: 1 (31 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 17.9
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 39.3 mg
- Total Carbohydrate 3.9 g
- Dietary Fiber 0.0 g
- Sugars 3.9 g
- Protein 0.0 g