Uborkasalata translates literally as Dairy Free Cucumber Salad in Hungarian. My mother-in-law serves this simple side dish at almost every holiday meal. I think it is best on a hot summer day; but, it goes very nicely as a compliment to heavy winter meals as well, like Hungarian Goulash. Some versions add a teaspoon of sugar and or use paprika instead of black pepper.
Letting the cucumbers sit in salt before making the salad draws out some of the water, making them more flavorful. Be sure to rinse the cucumbers thoroughly before preparing the salad. And taste before adding more salt before serving.
Dairy Free Cucumber Salad Ingredients
- 2 cucumbers
- ½ onion
- 1 teaspoon salt
- ½ cup water
- 1/3 cup vinegar (apple cider, white wine, rice, etc.)
- Peel and thinly slice cucumbers.
- Place in a bowl with salt and let sit 10-30 minutes.
- Rinse and drain completely.
- Thinly slice the onion. Add to the cucumbers with the water and vinegar and stir gently.
- Chill at least one hour.
- Add pepper to taste.
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The renowned chef Audrey Humaciu created this recipe for Harvest2U.
Audrey is the Editor in Chef at That Recipe and VP of Creativity and Sarcasm at Munofore. When she’s not blogging about her eclectic interests from cooking and crafting to ornamental horticulture and the idiosyncrasies of the American language, she’s just your typical 40 something mom livin’ the life in the California burbs… without the minivan and over priced coffee.
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Always use organic fruits and vegetables in these recipes. Local source: Harvest2U, a Temecula Organic produce company.