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Cucumber And Fennel Salad

Chef.at.Home's picture
Ingredients
  Cucumbers 4 Large
  Fennel bulb 2 , cut into fine shreds (Use 2 Whole)
  Scallions 2 Bunch (200 gm), finely chopped
  Plain yogurt 3 1⁄2 Cup (56 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Thinly peel the cucumbers, cut them in half lengthwise and scoop out the seeds.
Cut the cucumber halves crosswise into slices about 1/4 inch thick.
Put the slices into a large mixing bowl and sprinkle lightly with salt.
Cover and let stand for at least 1 hour (the salt extracts the excess water, and crisps the cucumber).
Rinse the cucumber and drain well in a colander or pat dry with paper towels.
Put the cucumber, fennel and chopped scallions into a large salad bowl.
Add the yogurt and seasoning.
Mix together until well mixed.
Cover the salad and refrigerate until ready to serve.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Side Dish
Method: 
Mixing
Ingredient: 
Cucumber
Interest: 
Healthy

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