AUSTRIAN CUCUMBER SALAD
This salad was served at every lunch meal we had with our extended family. It was made by all the women including my aunt, grandmother, great aunts and even my mother, who was only "Austrian by marriage". Its always a hit at our bbq's. Enjoy!
Provided by Penny Otte
Categories Other Salads
Time 25m
Number Of Ingredients 6
Steps:
- 1. Completely peel the cucumbers and then with a box grater grate into paper thin slices. Grate into a colander over a bowl. Sprinkle the cucumbers with sea salt. Wait about 25 minutes for the cucumbers to "weep".
- 2. In the meantime, and in a medium sized bowl, whisk the olive oil vinegar and sweetner together. Adjust to taste. The dressing should be like a sweet vinegarette, more sour than oily.
- 3. After the cucumbers have "wept for 25 minutes, take them in your clean hands and squeeze as much moisture out of them as you can. Place the squeezed cucumbers in the bowl with the dressing. Carefully fold together. Dust with dill. Refrigerate til ready to serve. Enjoy!
VIENNESE CUCUMBER SALAD
Steps:
- Score cucumbers lengthwise with a fork and slice thin, preferably with slicing disk of a food processor. In a large bowl toss cucumbers with salt and let stand 1 hour.
- In a small saucepan bring vinegar and water to a boil with sugar, garlic, and dill seed, stirring until sugar is dissolved, and let dressing cool.
- In a colander drain cucumbers and rinse under cold water. Drain cucumbers well, squeezing out excess liquid. In a bowl combine cucumbers with dressing and marinate, covered and chilled, at least 1 hour and up to 6 hours. (After about 2 hours cucumber skin will discolor, but there will be no effect on flavor.)
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.
HUNGARIAN CUCUMBER SALAD WITH SOUR CREAM DRESSING
Haven't had a chance to try this yet myself, but it sounded good. I found it one time on the web. Let me know if you try it before I do how it is.
Provided by TXHomemaker
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel cukes.
- Drag fork tines down length of peeled cucumbers to create long groves that will look very nice when you slice cucumbers very, very thin.
- Put in mixing bowl.
- Peel and chop clove of garlic.
- Add salt and sugar slices.
- Mix in sour cream.
- Add vinegar and toss well, I use my hands, till cucumbers slices and sour cream are all frothy and foamy.
- Place in serving dish and sprinkle a little paprika on top for decoration, and serve well chilled.
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
KURT GUTENBRUNNER'S POTATO AND CUCUMBER SALAD
Kurt Gutenbrunner is a New York chef, and this potato salad is quite different from the normal mayonnaise-based but very flavorful.
Provided by AmyZoe
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put cucumber slices in a bowl and toss with 2 teaspoons salt and set aside.
- Put potatoes in saucepan and cover with water and add a generous pinch of salt and caraway seeds.
- Bring to a boil and cook until potatoes are just tender.
- Drain, peel, and slice into a bowl while still warm.
- Season with salt and pepper.
- In a saucepan, bring stock and onion to a simmer.
- Add to potatoes, and toss gently until silky and lightly thickened.
- Fold in mustard, vinegar, and oils.
- Drain cucumbers well, squeezing out excess liquid. (Liquid can be used in soups or sauces.).
- Fold cucumbers into potato salad.
- Add more salt, pepper, and vinegar if needed.
- Add sour cream, creme fraiche, or yogurt if wanted.
- Serve as first course or side dish.
Nutrition Facts : Calories 290.6, Fat 12.3, SaturatedFat 2.1, Cholesterol 4, Sodium 129.4, Carbohydrate 40.9, Fiber 6.1, Sugar 5.1, Protein 5.5
SPICY CUCUMBER SALAD
Cool yet fiery, this Asian-inspired cucumber salad is a barbecue must. It's also great with chicken
Provided by Barney Desmazery
Categories Dinner, Side dish, Starter, Vegetable
Time 30m
Number Of Ingredients 12
Steps:
- Slice the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Slice cucumber into thick diagonal chunks. Tip it into a bowl and sprinkle with the sugar, vinegar and large pinch of salt. Leave for about 30 mins in the fridge. Meanwhile, tip the other salad ingredients into a bowl. Drain the cucumber and tip in with the rest of the ingredients.
- Heat a griddle pan or heavy-bottomed frying pan until hot, but not smoking. Rub the chicken with oil, season with salt and pepper and sear, skin-side down, for about 8 mins until the skin is crisp and brown and the chicken is practically cooked. Flip the chicken over and give it a few mins more on the flesh side to finish it off. Leave the chicken to rest, then slice each breast on an angle and serve with a pile of cucumber salad.
Nutrition Facts : Calories 238 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 2.17 milligram of sodium
CUCUMBER AND GARLIC SALAD
This is a very simple salad that we enjoy with grilled meats especially in the summer. But whenever I make anytime of meat either in the oven or pan fried, I'm always requested to make this salad. It is refreshing and wonderful. Enjoy
Provided by veraj9170
Categories Low Protein
Time 5m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- You can either peel the cucumber or not (I don't) slice them thin and set in a bowl and salt them. Cover with plastic wrap and place in your fridge. This can be done upto 1 hour prior to serving or early in the morning and left until dinner time. The cucumbers will release water due to the salt and make them soft. The amount of cucumbers also depends on the number of people to be served so eyeball it.
- While your cucumbers are in the fridge, peel and mince your garlic and set aside until you are ready to serve your salad.
- Now to put salad together:.
- Squeeze some of the excess water from your cucumber (you don't need to save the water). Place the squeezed cucumber in another bowl along with the minced garlic. To this add some vinegar. Mix and taste, if it is too vinegary add abit water. Serve! Simple but great.
- This recipe is a very rustic salad and great if you're on a budget. Just remember to not salt the cucumber in the beginning too much because it's easier to add salt in the last stage. Keep tasting and adjusting until you feel the taste is perfect for you.
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VIENNESE CUCUMBER SALAD RECIPE - RECIPEZAZZ.COM
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- Score cucumbers lengthwise w/a fork & slice thin, preferably w/a slicing disk of a food processor. In a lrg bowl, toss cucumbers w/salt & let stand 1 hr.
- In a sml saucepan, bring vinegar & water to a boil w/sugar, garlic & dill seed, stirring until sugar is dissolved. Let dressing cool.
- In a colander, drain cucumbers & rinse under cold water. Drain well, squeezing out excess liquid. In a bowl, combine cucumbers w/dressing & marinate (covered) at least 1 hr & up to 6 hrs. (After about 2 hrs cucumber skin will discolor, but there will be no effect on flavor.)
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