Uborkasaláta (Hungarian Cucumber Salad)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the thinly sliced cucumber into a colander.

   Ca. 1 min.

   Kokkens note: Using a mandoline slicer will ensure even, very thin slices.

2. 2

   Sprinkle the salt over the cucumber slices and toss gently to coat.

   Ca. 1 min.

3. 3

   Let the cucumbers sit for 15-20 minutes to draw out excess water.

   Ca. 15 min.

   Kokkens note: This step is crucial for preventing a watery salad and concentrating flavor.

4. 4

   While the cucumbers are resting, prepare the dressing: In a small bowl, whisk together the white vinegar, water, granulated sugar, minced garlic, paprika, and black pepper until the sugar is dissolved.

   Ca. 3 min.

5. 5

   After resting, firmly squeeze the excess water from the cucumbers. You can use your hands or press them between paper towels.

   Ca. 2 min.

   Kokkens note: Remove as much liquid as possible to keep the salad crisp.

6. 6

   Transfer the squeezed cucumbers to a medium serving bowl.

7. 7

   Pour the prepared dressing over the cucumbers and toss to coat evenly.

   Ca. 1 min.

8. 8

   Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

   Ca. 30 min.

   Kokkens note: Chilling improves the texture and taste of the salad.

9. 9

   Serve cold as a refreshing side dish.