A cool, crunchy Polish-style cucumber and fennel salad in a creamy soured cream and dill dressing, sharpened with lemon and vinegar. Refreshing alongside grilled meats.
This cool cucumber and fennel salad is crisp, creamy and refreshing — thinly sliced cucumber and aniseed-fresh fennel in a tangy soured-cream and dill dressing. A lovely light side, especially with rich or smoked dishes.
Prep 15 min
Total 15 min
Easy
- 1 large Cucumber
- 1 tsp Sugar
- 1 sliced Fennel Bulb
- 150ml Sour Cream
- Juice of 1 Lemon
- 1 tablespoon White Wine Vinegar
- Bunch Dill
Video
Preparation
- Put the cucumber in a sieve, sprinkle with 1 tsp salt and the sugar, and leave for 10 minutes, then add the fennel.
- Mix the soured cream, lemon juice, vinegar and dill together, season with black pepper, and stir through the cucumber and fennel.
Tips from the ZestyPlate Kitchen
- Salt the cucumber briefly to draw out water so the salad stays crisp, not watery.
- Slice the fennel as thinly as possible for the best texture.
- Use plenty of fresh dill — it's the classic partner to cucumber and cream.
- Dress just before serving to keep everything crisp and fresh.
Frequently Asked Questions
It draws out excess moisture so the dressing stays creamy instead of going thin and watery.
Use Greek yogurt in place of some or all of the soured cream for a tangier, lighter dressing.
Lovely with smoked fish, grilled meats, or as part of a summer spread.
