Open Arms of Minnesota

Weekly Recipe #302: Hungarian Cucumber Salad

By Fresona Vang, Dietetic Tech Intern [Normandale Community College]

Cucumber Salad
Photo credit: Abby/Flickr

When summer weather makes turning on the oven or stove unthinkable, what better way to cool down than with a cold cucumber salad that requires very little effort to make?
This refreshing recipe is incredibly simple: you most likely already have all of the required ingredients stored in your pantry and refrigerator!

Hungarian Cucumber Salad

Adapted from

(Serves 6)


  • 2 large seedless English cucumbers, thinly sliced (preferably with a mandolin)
  • 1 extra large onion, thinly sliced
  • 1/4 cup chopped fresh dill
  • 1 garlic clove, minced
  • 3 tbsp. white vinegar
  • 3 tbsp. olive oil
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. sweet paprika


  1. Lightly toss cucumber slices, onion slices, dill and garlic together in a large bowl.
  2. Pour vinegar over cucumber mixture; toss to coat.
  3. Pour oil over cucumber mixture; toss to coat.
  4. Season with salt and black pepper and a sprinkle of paprika.

Nutrition Information:

Per serving: 100 calories, 7 g fat (1 g saturated fat), 9 g carbs, 2 g fiber, 1 gram protein, 390 mg sodium

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