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George Lang

Salmagundi

Csalamádé

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Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 1 young cucumber
  • 2 green peppers
  • 1 medium-sized onion
  • 1

Method

  1. Peel the cucumber and blanch the green peppers. Remove ribs and seeds of peppers. Peel the onion, and take off the outer leaves of the cabbage. Wash and dice the green tomatoes.
  2. Slice or shred the cucumber, green peppers, onion and cabbage as thin as you can, leaving them in separate piles or in bowls. Mix a sprinkle of salt with each vegetable and leave them for

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