Cucumber and Fennel Salad

A light and refreshing Polish salad with crispy vegetables and a delicate sour cream dressing. Perfect as a side dish or a light vegetable course.

Ingredients

• 1 pcs Cucumber
• 1 tsp Sugar
• 1 tsp Salt
• 1 pcs Fennel bulb
• 150 ml Sour cream
• 0.5 pcs Lemon
• 1 tbsp White wine vinegar
• 1 bunch Dill
• 1 pinch Black pepper

Instructions

1. Slice the cucumber into rounds or cut into matchsticks and place in a colander. Sprinkle with salt and sugar, toss well, and let stand for 10 minutes to release excess moisture. Thinly shred the fennel and add to the cucumber.
2. In a separate bowl, combine the sour cream, freshly squeezed lemon juice, white wine vinegar, and finely chopped dill. Season with black pepper to taste. Pour the dressing over the vegetables and gently toss to combine. Serve immediately.