Cucumber & fennel salad
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7 Ingredients
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15 min total
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Serves 4
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Easy
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Polish
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Vegetarian
Recipe byThe ZestyPlate Kitchen
A cool, crunchy Polish-style cucumber and fennel salad in a creamy soured cream and dill dressing, sharpened with lemon and vinegar.
Crisp cucumber and aniseedy fennel come together here in a tangy soured-cream and dill dressing. It's cool and refreshing, the sort of light side that earns its place next to something rich or smoked. Quick to put together, too.
Jump to recipe
Prep 15 min
Total 15 min
Easy
Scale:
- 1 large Cucumber
- 1 tsp Sugar
- 1 sliced Fennel Bulb
- 150ml Sour Cream
- Juice of 1 Lemon
- 1 tablespoon White Wine Vinegar
- Bunch Dill
Nutrition (per serving)
110
kcal
2g
Protein
10g
Carbs
7g
Fat
Estimated per serving. How we calculate this.
Preparation
- Put the cucumber in a sieve, sprinkle over 1 tsp salt and the sugar, and leave for 10 minutes, then add the fennel.
- Stir together the soured cream, lemon juice, vinegar and dill, season with black pepper, and fold it through the cucumber and fennel.
Tips from the ZestyPlate Kitchen
- Salt the cucumber for a few minutes to pull out water, so the salad stays crisp rather than watery.
- Slice the fennel as thinly as you can manage. It makes all the difference to the texture.
- Be generous with the fresh dill. It's the natural partner to cucumber and cream.
- Dress it just before you serve so everything stays crisp.
Frequently Asked Questions
Salt draws out the excess moisture, which keeps the dressing creamy instead of thin and watery.
Swap some or all of the soured cream for Greek yogurt. You'll get a tangier, lighter dressing.
Lovely beside smoked fish or grilled meats, or as part of a summer spread.
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