I can just hear you saying, ‘mmm…. fennel, now that sounds interesting. ‘ Because that’s what I said when I first tried it and what everybody says whenever I serve it! Fennel is crunchy and sweet, with a refreshing taste that blends so well in a salad with minted dressing.
Fennel and Cucumber Salad
Servings
Ingredients
- 1 fennel bulb thinly sliced
- 8 – 10 red radishes thinly sliced
- 6 Israeli cucumbers or any small cucumbers, thinly sliced
- 3 green shallots spring onions chopped
- fresh mint leaves to garnish
- 1/2 cup oil
- 1/4 cup lemon juice or white wine vinegar
- 2 Tbsp chopped fresh mint
- 1 heaped Tbsp sugar
- salt and pepper to taste
Instructions
- Combine the fennel, radishes, cucumbers and shallots in a salad bowl.
- To make the dressing, shake the ingredients together in a mason jar. Pour over the salad, garnish with fresh mint leaves and serve.
Is it better to serve immediately after adding the dressing, or let it marinate for a few hours?
Either way is great
Hi Shelli, That’s a tough one. ARe you serving other salads with it. If not it should be enough for 6 – 8 people. It’s a fresh popular salad, have to warn you in advance!! Chag Sameach to you and your family.
how many people does it serve?
It’s delicious with Moroccan or any spicy dishes. It’s fresh minty (NB to use FRESH mint leaves) flavour makes it a wonderful accompaniment to almost any dish. Don’t be nervous to add more salt, if need be, it brings out the flavour.
I’m having a moroccan luncheon. Does your cucumber fennell make a hit? I want a super side salad
Rhanka