PolishMain course
Cucumber & fennel salad
This simple Polish-inspired salad brings together crisp cucumber and thinly sliced fennel in a creamy, tangy dressing. Salting the cucumber first helps draw out excess water, ensuring it stays crunchy and doesn't dilute the bright flavors of the sour cream, lemon, and fresh dill. It's a refreshing side that comes together quickly.
21 minServes 4
Method
2 steps · 21 min total
- 01
Prep Cucumber and Fennel
Place the sliced cucumber in a sieve. Sprinkle with 1 teaspoon salt and the sugar, then let it sit for 10 minutes. This step helps draw out excess water, keeping the cucumber crisp. After the cucumber has drained, add the thinly sliced fennel bulb to it. - 02
Dress the Salad
In a medium bowl, whisk together the sour cream, a squeeze of lemon juice, 1 tablespoon white wine vinegar, and the chopped dill. Season with freshly ground black pepper. Pour the creamy dressing over the drained cucumber and fennel, then toss gently to coat everything evenly.
