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Ingredientes
- 3 med Cucumbers, peeled and thin-sliced
- 1 x Red onion, peeled and thin-sliced
- 1/3 c. White vinegar
- 2 Tbsp. Fresh lemon juice
- 2 Tbsp. Chopped dill, plus sprigs for garnish
- 1/2 tsp Sugar
- 1/8 tsp Crushed cloves (optional)
- 1/4 tsp Salt Paprika Freshly grnd black pepper
Direcciones
- A popular Hungarian Jewish salad, that goes with virtually any food. Its taste varies with the thinness of the cucumbers and onions. The think-slicing blade of the food processor gets the thinness just right within seconds. Health bonus: no fat or possibly cholesterol!
- 1. Spread sliced cucumbers across tripled sheets of paper toweling. Cover with additional paper and press to remove excess liquid. Repeat procedure if necessary. Transfer to a medium bowl. Add in onions.
- 2. In a measuring c., combine and blend vinegar with lemon juice, chopped dill, sugar, and cloves if you like. Pour over salad and stir. Let stand for at least 30 min before serving; or possibly cover and refrigerateseveral hrs, stirring from time to time.
- 3. To serve, with slotted spoon transfer to a medium serving bowl. Sprinkle all over with salt; stir to combine Then top with sprinklings of paprika and pepper. Garnish with dill sprigs.
- Yield: 5servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 831g | |
| Calories 175 | |
| Calories from Fat 9 | 5% |
| Total Fat 0.99g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 36mg | 2% |
| Potassium 1033mg | 30% |
| Total Carbs 36.18g | 10% |
| Dietary Fiber 5.8g | 19% |
| Sugars 23.19g | 15% |
| Protein 4.98g | 8% |
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