Fennel cucumber salad
Experience the fresh flavours of our fennel cucumber salad. These crunchy vegetables are combined with homemade pickled red onions, black beans, and cool mint, then finished with a creamy white cheese dressing. Serve it as a light starter, a side for your main, or enjoy it on its own with a slice of crusty bread.
Ingredients
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8
Red onions, medium-sized
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50 ml
Vinegar
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100 g
Sugar
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150 ml
Water
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1
Cucumber
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1
Fennel (250 g)
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1 can
Black beans (about 300 g)
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50 ml
Mint, chopped
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100 ml
Greek yoghurt
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Soaking sliced fennel in iced water keeps it crisp and fresh, while also toning down its more pungent notes. Let it soak for 10–15 minutes for the best result. Once removed, drain it well and pat it dry to avoid excess water in the salad.
Mix the cucumber, fennel, and beans with a few spoonfuls of the pickling liquid, then let them rest in the fridge for 20–30 minutes. This short time helps the flavours meld without losing the crisp texture. Add the mint and pickled onions just before serving to keep them fresh.
Thinly slicing the vegetables keeps the texture light and crisp without weighing the salad down. Use a mandolin to slice the fennel into shavings about 1–2 mm thick so it blends easily and keeps its crunch. Slice the cucumber into half-moons, also about 2 mm thick, so it matches the fennel, and chop the mint finely so it spreads evenly without clumping. Serve soon after assembling to keep everything at its freshest and crunchiest.
FAQ: Questions about fennel cucumber salad
Below, we share helpful answers to common questions, including how to handle fennel, how to make the fennel cucumber salad in advance, and how to store what is left.
Can I make this salad ahead of time?
Yes, but it is best to keep the components separate until you are ready to serve. You can slice the fennel and cucumber, pickle the onions, and prepare the white cheese dressing in advance. Store everything in the fridge, then combine just before serving.
How do you cut a fennel bulb for salad?
You cut a fennel bulb by removing the stalks and fronds, and then wash and dry the bulb, trim the root end, and remove any tough or damaged outer layers. Cut the bulb in half lengthwise. Use a mandolin for thin, even slices. Once sliced, the fennel is ready to go into the iced water. You can set the fronds aside for garnish.
How do I store leftovers?
Store any leftover fennel cucumber salad in an airtight container in the fridge. It is best eaten within a day, as the cucumber and fennel will start to lose their crunch over time. If you can, keep the white cheese dressing separate to keep the texture fresh when serving again.
Can you eat raw fennel in a salad?
Of course, raw fennel is completely safe to eat and works well in salads. You can enjoy it raw just as much as you would cooked.
What can I use instead of a mandolin for slicing the fennel?
If you do not have a mandolin available, use a sharp knife. Cut the fennel bulb in half lengthwise, place it cut-side down on a stable surface, and slice as thinly as possible. Take your time to keep the slices even, so they are easier to work with and look more consistent in the salad.
Nutritional values
Nutritional value, per
1183 Kcal
| Fibre | 49.1 gram fibers |
| Protein | 50.4 gram |
| Carbohydrates | 227.8 gram |
| Fat | 5.9 gram |
Experience our refreshing fennel cucumber salad
Our recipe for fennel cucumber salad introduces you to a whole new level of freshness. It is all thanks to the fennel and cucumber that deliver their cooling sensation from the first bite.
We soaked the fennel in iced water before adding it to the salad to make it even crispier and to soften its stronger notes. The crunch makes every bite feel fantastic, with a delicate aniseed and grassy flavour. Cucumber is just as crunchy on the outside, with a softer centre and its usual cool, clean touch. Its texture is in sync with the fennel, and both provide a lighter freshness to the salad.
We have other fresh salad recipes worth keeping on your radar. Try our gem lettuce salad with juicy pomegranate, mint, and a citrus dressing. Our green summer salad takes a sharper turn with tomatoes, cucumber, parsley, and a lime-ginger kick. Or take it in a sweeter direction with our berry salad, where fresh berries, green asparagus, and rocket meet a sweet poppy seed dressing.
With pickled red onions and black beans
As the red onions soak in the vinegar mixture, their raw sharpness fades. They turn tangy and slightly sweet, with a softer, more tender texture. The sugar smooths out the intensity, and a subtle fruity note comes through as the flavours settle.
The black beans go in the other direction. They are soft and creamy on the inside, with delicate skin on the outside, giving the salad a smooth contrast against the crunch of the fennel and cucumber.
Serve with creamy dressing and mint on top
We went with a simple dressing made of white cheese and Greek yoghurt because its mild tang softens the sharper notes in the fennel. The white cheese gives the dressing a subtle tangy touch, while the yoghurt offers a gentle acidity that mirrors the pickled onions. Its creamy and smooth texture also breaks up the crunch of the vegetables, giving the salad more textural variation with each mouthful.
The mint goes on the fennel cucumber salad at the end and contributes a cool, sharp touch that keeps the creamy dressing from feeling too heavy. It makes the salad taste fresher as a whole, especially next to the tangy onions. Scattering it on top provides a lovely pop of green, making this salad not only taste but also look vivid.
Enjoy as an easy lunch or part of dinner
This fennel cucumber salad is here to solve your lunch and dinner dilemmas. It takes only 25 minutes, and the steps are as easy as they come. For lunch, serve it with a slice of crusty bread or a few crackers, perfect for scooping up the white cheese dressing. Or top the salad with a soft-boiled or poached egg, letting the silky yolk run over the vegetables like a second dressing.
At dinnertime, this light, fresh salad works best next to meals that keep the same pace. Try it with roasted white fish like cod or haddock, pan-fried halloumi drizzled with honey, or grilled chicken breast in a herby marinade. A spoonful of warm bulgur or quinoa on the side also fits in nicely, especially if you toss it with lemon, garlic, or some chopped herbs to match the salad's freshness.
Creative variations to try
You can easily build on the fennel cucumber salad if you want to shake things up a bit with texture or sharper notes. Sliced green apple offers a crisp bite with a sweet-tart flavour, while thinly sliced radish is just as crisp, yet sharper with a peppery edge. A handful of toasted almonds or hazelnuts is a fantastic option for more crunch. Both are sweet, but almonds are more delicate and buttery, while hazelnuts are more robust with a hint of caramel-like sweetness.
The white cheese dressing can also be adapted. Swap the white cheese with ricotta for a creamier base and more milky flavour, or use fresh goat’s cheese for a tangier and slightly more earthy touch.
