10 min. 15 min.
I love hungarian cucumber salad or “Uborkasalata”, especially when it has been chilled and has a little extra kick of garlic. Growing up, this was a staple in my house. I always assumed that the way that my mother made it– with sour cream, garlic, vinegar, and paprika was the standard. But when I went to Hungary not too long ago, I learned that there are so many different versions of this cucumber salad. Some have more sour cream, some have less. Some have no garlic, and others have a lot of vinegar. I ordered this salad at every restaurant that we went to in Hungary and honestly loved them all. I couldn’t get enough of it! But even after trying so many of them, I’d have to say that I still think my mom’s version is the best.
I’ve been on a mission to create a Paleo version of my mother’s cucumber salad and came up with this recipe.As I mentioned, I wanted to recreate a Paleo version of this salad and it turned out to be a success! This Paleo Hungarian Cucumber Salad is creamy, tangy, and refreshing.
Instead of the sour cream used in traditional hungarian cucumber salad, I used coconut cream. I tried to make it with coconut milk, but that was a major fail; the texture and flavor was so off! Coconut cream created the same great texture that the non-paleo dressing is known for.
One thing that is important here is cutting the cucumber slices very thin. When you are about to cut them and have measured out how thin you are going to cut, cut the slice thinner than you were just about to… reaaaalll thin! When the cucumber is sliced thin, it absorbs the sauce better.
Some versions of this salad ask you to remove the peel of the cucumber. I don’t notice a change in flavor when the peel is left on, so I just leave it as is. Plus its easier to leave it on and the peel is good for you.
I also don’t mix the paprika into the sauce. I sprinkle it on top of the finished salad, but again, thats just me! Feel free to mix it into the sauce
I love how this salad reminds me of Budapest. Wild, elegant, beautiful Budapest. When I was there, it was the dead of winter and it was soooo cold that I had to buy a crazy hat! I grew up in Florida, so my body couldn’t handle the cold.
The food there helped me stay warm. I had hands down the best Cherry Strudel and Makos desserts of my life. I also had amazing pogacsa, these little cheese bread/roll type things made with lard. It sounds gross, but they were amazing. Here is a photo of some homemade pogascas that my 90-something year old great aunt made from scratch.
- 1 english cucumber
- ¼ cup coconut cream
- 2 Tbs apple cider vinegar
- ½ tsp salt
- a generous sprinkle of pepper
- 2 cloves of garlic, diced ( 3 tsp)
- ¼ tsp paprika (add more as you see fit)
- Cut the cucumber into very thin slices.
- Put the slices into a large bowl and set aside.
- In a medium bowl, whisk together the coconut cream, apple cider vinegar, salt, pepper, and diced garlic together.
- Pour the creamy dressing on top of the cucumber and mix well.
- Sprinkle ¼- 1/2 tsp of paprika on top and enjoy :)