Cucumber and Fennel Salad
Cool cucumber and shaved fennel in lemony dilled cream — the crisp sidekick rich dinners crave.
- Total
- 35 min
- Serves
- 4
A Polish mizeria-style salad gone anise-bright: thin cucumber and shaved fennel folded into sour cream sharpened with lemon, white wine vinegar and plenty of dill. Cool, crunchy and faintly sweet, it's the palate-cleansing sidekick every rich dinner needs. Make it ahead — it only gets better as it sits.
Ingredients
- 1 large Cucumber
- 1 tsp Sugar
- 1 sliced Fennel Bulb
- 150ml Sour Cream
- Juice of 1 Lemon
- 1 tablespoon White Wine Vinegar
- Bunch Dill
Instructions
- Put cucumber in a sieve. Sprinkle with 1 tsp salt and the sugar, then leave for 10 mins. Add fennel.
- Mix soured cream, lemon juice, vinegar and dill, then season with black pepper.
- Add the dressing to the fennel mix and toss to coat.
Nutrition (per serving)
- Calories
- 150
- Protein
- 2 g
- Fat
- 12 g
- Carbs
- 10 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
Cook smarter with MealIdeas
Personalized meal plans, shopping lists, and more.
