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    Home » Recipes » Salad Recipes

    Jun 4, 2021 · Modified: May 25, 2023 by Andrea· This post may contain affiliate links · 5 Comments

    Creamy Fennel and Cucumber Salad

    Jump to Recipe

    This creamy fennel and cucumber salad is so easy and delicious it is bound to be on heavy rotation all summer!

    creamy fennel and cucumber salad in a blue and white bowl on a distressed white background

    This is probably my most made salad in the summer time. It's refreshing and light and keeps for a few days in the fridge.

    If you've never tried fennel, or raw fennel, prepare to be delighted!

    All you need are a few simple ingredients.

    Ingredients for creamy fennel and cucumber salad on wood board
    • Fresh fennel
    • English cucumber
    • White onion, or any sweet onion
    • Sour cream, plain, high fat yogurt or dairy free alternative
    • Fresh dill
    • Fresh lemon juice
    • Sugar
    • Salt and fresh ground black pepper

    How to make it

    This salad couldn't be easier to put together. Thinly slice cucumber and onion. Cut out the core and thinly slice fennel. My favourite tool for this job is this Benriner Mandolin. You can also use a sharp knife and slice as thinly as possible.

    Place all the vegetables in a bowl and add 1 ½ teaspoon salt. Toss to coat and let sit for 30 mins. This will release the water from the cucumber, soften the fennel, and mellow the onion flavour. Strain mixture in a fine mesh sieve.

    Mix together all the other ingredients. Add to vegetables and stir well until everything is coated in the sour cream mixture.

    cucumber and fennel salad in a blue and white bowl with serving utensils.

    How to store it

    This salad will keep for several days in an airtight container. It will loose a bit of it's crunch as it sits but is still delicious!

    Dairy free alternatives

    If you can use lactose free products there are good lactose free options on the market. For non-dairy alternatives check your local health food store, or section at your supermarket, for dairy free sour creams or chose a dairy free yogurt and add a tablespoon of extra lemon juice to add tang.

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    📖 Recipe

    creamy fennel and cucumber salad in a blue and white bowl on a distressed white background

    Creamy Fennel and Cucumber Salad

    A fresh and delicious fennel and cucumber salad perfect for Summer!
    4.35 from 20 votes
    Print Pin Rate Save Saved!
    Course: Salad, Side Dish
    Cuisine: All
    Prep Time: 20 minutes minutes
    Cook Time: 0 minutes minutes
    Servings: 6
    Calories: 67kcal
    Author: Andrea Mut
    Prevent your screen from going dark

    Ingredients

    • 1 Fennel bulb plus 2 tablespoon roughly chopped fennel fronds, reserved
    • 1 English cucumber
    • ½ large white or sweet onion
    • 1 ½ teaspoon salt
    • ¼ cup fresh dill, roughly chopped
    • ½ cup sour cream, full fat plain yogurt, or dairy free alternative
    • 1 tablespoon Lemon juice, freshly squeezed
    • 1 teaspoon sugar
    • freshly ground black pepper to taste

    Instructions

    • Halve, core, and thinly slice fennel bulb (preferably on a mandoline) Place in large bowl. Reserve 2 tbsp. of fennel fronds.
    • Thinly slice cucumber and onion and add to above.
    • Sprinkle with 1 ½ teaspoons of salt. Stir well and let stand for 30 mins. Drain over a sieve and discard liquid.
    • Add sour cream, dill, fennel fronds, fresh lemon juice, sugar, and ground black pepper. Mix well. Cover and refrigerate for up to 5 days.

    Notes

    Storage - This salad will keep for several days in an airtight container. It will loose a bit of it's crunch as it sits but is still delicious! 
    Nutrition Facts are calculated using an online calculator and are an estimate only. 

    Nutrition

    Serving: 1serving | Calories: 67kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 430mg | Potassium: 248mg | Fiber: 2g | Sugar: 5g
    Tried this recipe?Mention @MyPocketKitchen or tag #mypocketkitchen!

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    Comments

      4.35 from 20 votes (17 ratings without comment)

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    1. Amanda Dexter says

      November 09, 2022 at 5:42 pm

      5 stars
      This is my absolute favourite salad right now. I've made it 3 or 4 times already. I don't include the dill because my husband hates it, so I go a little heavy on the fennel fronds and it's still delicious. It's a great salad for winter, too, because all the ingredients are easily available. Thanks, Andrea!

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    2. Karlene says

      March 02, 2022 at 10:32 am

      Hi there, was going to make this salad but have never known how to cut or use fennel. I read the instructions but and I using just the bulb inside? The stems out on it am I using any of it are those those fronds you talk about. Didn’t want to waste the whole fennel. Thank you

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      • Andrea says

        March 02, 2022 at 11:14 am

        Hi Karlene!
        Cut off the stems and use the bulb only. You can peel or cut off any brown spots. You want to save some of the fronds to chop and add to the salad. Hope that helps! enjoy!

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    3. Pauline Bath says

      June 21, 2021 at 9:22 am

      5 stars
      I made this salad for the family on Father’s Day. It was such a hit. I was looking forward to having the leftovers but there was none. 😋

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    4. Jackie says

      June 15, 2021 at 5:48 pm

      5 stars
      Made this to accompany the salmon with caper vinaigrette, everyone loved it!

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    Andrea from My Pocket Kitchen

    Hello and welcome to My Pocket Kitchen! I'm Andrea, a professionally trained Chef & Pastry Chef . Here you will find easy, step by step recipes that are packed with wholesome, nutrient rich ingredients. Hope you have fun! Read More…

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