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Hungarian Cucumber Salad

Hungarian Cucumber SaladThis traditional Hungarian dish has a hint of fennel and Hungarian paprika. Make it a day ahead and it will only get better!

Makes about 3 cups of salad


  • 2 medium cucumbers, sliced or chopped
  • 1 c onion, thinly sliced
  • 1/2 c red bell pepper, sliced
  • 1/4 c olive oil
  • 1/4 c red wine vinegar
  • 2 tsp lemon juice
  • 1 1/2 tsp dry parsley
  • 1 tsp dry mustard
  • 1/2 tsp sugar
  • 1/4 tsp ground fennel
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper
  • pinch Hungarian paprika


  1. In a medium bowl, toss together the cucumbers, onion, and red bell pepper.
  2. In a small bowl, whisk together the oil, vinegar, lemon juice, parsley, dry mustard, sugar, fennel, salt and pepper. Pour over the vegetables and toss well.
  3. Cover and refrigerate 1-24 hours. Serve with a sprinkling of Hungarian paprika.

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