Cucumber Salad with Hungarian Paprika
September 6th, 2007 | by Ingrid
Adapted from a traditional Hungarian recipe, Uborkasalata
PREP: 10 Minutes + MARINATE: 30 Minutes = TOTAL: 40 Minutes
SERVES 4-6
Refreshing and light, this salad is pleasing, delicious and simple to make. Traditionally, the Hungarian version use white vinegar and granulated sugar. In this recipe apple cider vinegar and honey are substitutes.
1 medium onion, sliced very thin
3 cloves garlic, crushed
2 tablespoons organic raw apple cider vinegar
2 tablespoons water
1 tablespoon raw honey or agave
½ teaspoon Celtic sea salt
Fresh ground pepper to taste
Sweet Hungarian paprika or paprika of choose, to taste
Carefully slice cucumbers paper-thin. Place in bowl. Next peel and slice the onion very thin and crush garlic. Add to bowl and mix with cucumbers. Add apple cider vinegar, water, honey, sea salt, and ground pepper to cover cucumber mixture. You may adjust the vinegar, salt or honey ratio for a sweeter or sour taste. Chill for 1/2 hour in fridge to marinate, allowing the flavors to blend.
Sprinkle paprika generously and evenly over cucumbers when ready to serve.