Polish·non-vegetarian·easy

Cucumber & fennel salad

Name: Cucumber & fennel salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Polish
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

This bright and crunchy salad stars thinly sliced cucumbers and fennel, their cool, crisp textures balanced by a bright dressing of lemon, white wine vinegar, and a touch of sour cream. Fresh dill weaves in herbal notes, while a pinch of sugar and salt coaxes out the vegetables’ natural sweetness before they meet the tangy vinaigrette. The result is a refreshing, slightly herbal bite with just enough acidity to keep every forkful lively. Worth making for its effortless elegance and the way it transforms simple ingredients into something effortlessly sophisticated.

15 min(prep 15 + cook 0)

4 servings

120 kcal

4.5

Ingredients

Cucumber1 large
Sugar1 tsp
Fennel Bulb1 sliced
Sour Cream150ml
LemonJuice of 1
White Wine Vinegar1 tablespoon
DillBunch

Nutrition

120 kcalper serving

Protein3g12%

Carbs10g38%

Fat8g31%

Fiber2g8%

Sugar3g12%

Directions

1
step 1
2
Put cucumber in a sieve. Sprinkle with 1 tsp salt and the sugar, then leave for 10 mins. Add fennel.
3
step 2
4
Mix soured cream, lemon juice, vinegar and dill, then season with black pepper and add to fennel mix.

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