Ingredients (4 servings)

Cucumber 1 large

Sugar 1 tsp

Fennel Bulb 1 sliced

Sour Cream 150 ml

Lemon Juice of 1

White Wine Vinegar 1 tablespoon

Dill 1 bunch

Preparation

Slice the cucumber and place it in a colander with a pinch of salt and sugar for 10 minutes.

Finely slice the fennel.

Mix the sour cream, lemon juice, vinegar, dill, and pepper.

Drain the cucumber, then mix it with the fennel and the dressing.

Refrigerate until the next day in an airtight container.

Chef's Notes & Tips

Recipe based on a real recipe: https://www.bbcgoodfood.com/recipes/cucumber-fennel-salad. Summarized/adapted version for make-ahead dinner; keep dressing separate for delicate salads. Estimated nutrition per serving unless otherwise stated.

COOKING MEALS BOOK

Dinner

Cucumber and Fennel Salad

A creamy salad featuring cucumber, fennel, sour cream, lemon, vinegar, and dill.

Difficulty Easy	Prep time 15 min	Cook time - min	Rest time 60 min	Servings 4
Method Stovetop	Cuisine Autre	Category Dinner	Visibility Public

Ingredients (4 servings)

Cucumber 1 large
Sugar 1 tsp
Fennel Bulb 1 sliced
Sour Cream 150 ml
Lemon Juice of 1
White Wine Vinegar 1 tablespoon
Dill 1 bunch

Preparation

Slice the cucumber and place it in a colander with a pinch of salt and sugar for 10 minutes.
Finely slice the fennel.
Mix the sour cream, lemon juice, vinegar, dill, and pepper.
Drain the cucumber, then mix it with the fennel and the dressing.
Refrigerate until the next day in an airtight container.

Chef's Notes & Tips

Nutritional information (per serving)

140 kcal

Calories

Protein

12g

Carbs

Fat

Fiber

280mg

Sodium

Cucumber and Fennel Salad

Ingredients (4 servings)

Preparation

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Cucumber and Fennel Salad