Description
This fennel salad recipe is easy to make with cucumber, dill, and a tangy lemon dressing. A simple, refreshing vegan side dish!
Ingredients
Units
- 2 medium fennel bulbs- trimmed and cored (about 1 lb)
- 2 cups thin-skinned cucumbers, thinly sliced
- 1/2 cup fresh dill
- 1/8–1/4 cup red onion, thinly sliced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon lemon zest
- 1 1/2 tablespoons lemon juice, more to taste (***Meyer lemon is really nice here, or sub rice wine vinegar)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper, or to taste
- 1–2 teaspoons sugar or honey (see notes)
Instructions
- Trim the ends off the fennel bulbs, cut in half legnthwise and remove their core with a sharp knife.
- Using a mandolin, shave the fennel bulb paper thin and place it in a large bowl. Use a cut-resistant glove to protect your fingers. (Or finely slice as thin as possible with a chef’s knife). You should have about 6 cups packed.
- Shave the cucumber and onion with the mandolin and place in the bowl.
- Add the chopped dill and zest the lemon over the salad.
- Toss in the olive oil, lemon juice, salt, pepper, and sweetener and toss well.
- Taste and adjust salt, honey, and lemon to taste, adding more as needed.
Notes
Lemon: If you use regular lemons, you’ll need a little more honey or sugar, but if you use Meyer Lemons, you’ll need less sweetener. This salad also works nicely with a mild vinegar like rice wine vinegar or champagne vinegar.
Onion vs Shallot- I have tried this with red onion, shallot, white onion, and sweet onion- shallot is too strong, I prefer red onion, or sweet onion. Feel free to soak the onions in salted water first to take the “bite” out of them.
Nutrition
- Serving Size: 1 cup
- Calories: 235
- Sugar: 5 g
- Sodium: 241.6 mg
- Fat: 9.6 g
- Saturated Fat: 1.4 g
- Carbohydrates: 9.2 g
- Fiber: 3 g
- Protein: 1.4 g
- Cholesterol: 0 mg