Cucumber and onion salad (parve)

Yield: 1 Servings

Measure Ingredient
3 mediums Cucumbers, peeled and thin-sliced
1 \N Red onion, peeled and thin-sliced
⅓ cup White vinegar
2 tablespoons Fresh lemon juice
2 tablespoons Minced dill, plus sprigs for garnish
½ teaspoon Sugar
⅛ teaspoon Crushed cloves (optional)
¼ teaspoon Salt
\N \N Paprika
\N \N Freshly ground black pepper

From: Francine Prince's New Jewish Cuisine A popular Hungarian Jewish salad, which 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 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 onions.

2. In a measuring cup, combine and blend vinegar with lemon juice, minced dill, sugar, and cloves if desired. Pour over salad and stir. Let stand for at least 30 minutes before serving; or cover and chill several hours, 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.

Posted to JEWISH-FOOD digest V97 #022 From: PAValleri@...

Date: Mon, 16 Sep 1996 11:39:38 -0400

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