Paleo * Gluten free * Vegetarian * Vegan * Parve
This is one of the few Hungarian recipes my mother made that did not start off with paprika, it’s one of the standard recipes to be served on holidays (this month being Passover). Mom (and probably all my ancestors) used to include one step that, I confess, I am too lazy to bother with. After salting the cucumbers and onions, she would take small handfuls and squeeze them over the sink until no more liquid would drip out. The result was cucumbers that were more wilted than ones in this recipe, however, I don’t think this recipe suffers even a little bit due to the shortcut. This is a refreshing salad, great with any main dish or sandwich (if you eat them). You can double this recipe easily, and because it stays “good” in the refrigerator for two weeks or more weeks, you can always have it on hand (though it will become less green and more wilted). (more…)