In Hungary, csalamádé is a beloved mixed vegetable salad, often served not as a starter, but right alongside the main dish. It’s a familiar favorite at Sunday lunches and family gatherings, especially in the summertime when gardens are bursting with fresh vegetables.
Ingredients:
- 2 pounds of mixed vegetables (English cucumber, red bell peppers, red onions, green cabbage)
- 1 tablespoon salt
- For the Dressing:
- 2 cups water
- About 1 ⅔ cups white vinegar (5%)
- 1–2 tablespoons granulated sugar (to taste)
- A few black peppercorns
Start by slicing the cabbage, cucumbers, peppers, and red onions thinly—using a mandoline makes this step easy and neat. Toss the vegetables with the salt, cover them, and let them rest for about 30 minutes. Give them a gentle toss now and then with your hands.
Meanwhile, prepare the dressing. Combine the water, vinegar, black peppercorns, and sugar in a saucepan. Bring it to a boil. The sugar is entirely optional—some families skip it, others use more—it’s all about personal taste.
Once the vegetables have rested, carefully squeeze out the liquid as much as you can without bruising them. Then place the vegetables into the slightly cooled dressing and let everything rest for about an hour. After that, spoon the mixture into clean jars and pour the dressing over the top.
Your csalamádé will keep in the fridge for a few days, and it just gets better as the flavors meld. It’s crisp, refreshing, and perfect beside a hearty stew or schnitzel.
