Having never made Hungarian food before, I thought my best intro would be to try a variation on one of their most favourite sides: the cucumber salad. I’ve upped the nutrition with the integration of zucchini and removed the traditional cream for a plant-based variation on this beautiful crisp, crunchy and refreshing salad
Serves: 4
GF, V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 zucchini, finely sliced
- 1 telegraph cucumber, finely sliced
- Sea salt
- 2 tbsp apple-cider vinegar
- 1 small clove garlic, peeled & minced
- ¼ cup dill leaves, picked
Method
- Place zucchini and cucumber slices in bowl, sprinkle with sea salt, toss and then cover with heavy dish for 1 hr to press out liquid.
- After 1 hr, squeeze liquid out by hand and place in serving bowl. Combine apple-cider vinegar and garlic in small bowl, mix and pour over cucumber and zucchini slices.
- Toss to coat, sprinkle with dill leaves and serve.
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