Cabbage Cucumber Fennel Salad With Dill Recipe 435

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CABBAGE, CUCUMBER & FENNEL SALAD WITH DILL RECIPE - (4.3/5)

Provided by DreiFromBK

Number Of Ingredients 10



Cabbage, Cucumber & Fennel Salad with Dill Recipe - (4.3/5) image

Steps:

  • Put the cabbage, onion and fennel in three separate bowls and cover with ice water; let stand for 30 minutes. Drain the vegetables and spin dry in a salad spinner. In another bowl, toss the cucumbers with 2 teaspoons of salt and cover with ice water. Let stand for 30 minutes, then drain and pat dry. In a very large bowl, whisk the crème fraîche with the vinegar until stiff. Add the dill and poppy seeds and season generously with salt. Fold in the cabbage, onion, fennel and cucumber and serve right away.

1 1/4 pounds Savoy cabbage, very thinly sliced on a mandoline (6 cups)
1 medium sweet onion, very thinly sliced on a mandoline
1 1/2 pounds fennel bulbs, halved, cored and very thinly shaved on a mandoline
Ice water
1 seedless cucumber, halved lengthwise and sliced crosswise 1/8 inch thick
Kosher salt
1 cup crème fraîche
2 tablespoons white wine vinegar
1/2 cup dill, chopped
3 tablespoons poppy seeds

CUCUMBER FENNEL SALAD

Looking for ways to use up cukes from your garden? Our Test Kitchen home economists suggests this refreshing side as a cool addition to backyard barbecues and picnic lunches. A hint of dill and lemon nicely seasons and the crunchy cucumber, fennel and sweet onion slices.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9



Cucumber Fennel Salad image

Steps:

  • In a large bowl, combine the cucumber, onion and fennel. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over cucumber mixture and toss to coat. Refrigerate until chilled.

Nutrition Facts : Calories 80 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

3 large cucumbers, sliced
1 medium sweet onion, thinly sliced
1 small fennel bulb, thinly sliced
3 tablespoons lemon juice
3 tablespoons olive oil
3/4 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon grated lemon zest

DILLED CABBAGE-AND-CUCUMBER SLAW

Using Savoy cabbage and swapping out most of the traditional mayonnaise for sour cream take this crunchy coleslaw to the next level.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h20m

Yield Serves 6 to 8

Number Of Ingredients 7



Dilled Cabbage-and-Cucumber Slaw image

Steps:

  • Stir together cabbage, sour cream, mayonnaise, lemon juice, and dill. Season with salt and pepper. Refrigerate at least 1 hour and up to 6 hours. Stir in cucumbers. Adjust seasoning; serve.

1/2 Savoy cabbage (1 1/2 pounds), finely shredded (8 cups)
2/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon fresh lemon juice
1/4 cup packed coarsely chopped fresh dill
Kosher salt and freshly ground pepper
2 Kirby cucumbers, peeled, halved, seeded, and cut into 1/4-inch pieces (2 cups)

CUCUMBER DILL SALAD

This crisp and tangy salad from our Test Kitchen hits the spot on warm afternoons and evenings. Sprinkling the cucumbers with salt and letting them sit draws out excess water so they stay nice and crisp.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 3 servings.

Number Of Ingredients 6



Cucumber Dill Salad image

Steps:

  • Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well., In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers and toss to coat. Cover and refrigerate for at least 15 minutes before serving.

Nutrition Facts :

1 medium cucumber, thinly sliced
1-1/2 teaspoons kosher salt
1/4 cup white vinegar
2 tablespoons snipped fresh dill
4-1/2 teaspoons sugar
1/4 teaspoon coarsely ground pepper

PERFECT CABBAGE WITH DILL

We really love this cabbage served with corned beef or a roasted pork loin. My family just loves this cabbage. The longer the cabbage is cooked, the softer it gets, so make it how you prefer.

Provided by Blue Buddha

Categories     Side Dish     Vegetables

Time 25m

Yield 4

Number Of Ingredients 5



Perfect Cabbage with Dill image

Steps:

  • Melt butter in a deep saucepan large enough to fit all the cabbage. Add cabbage, water, dill, salt, and pepper. Cover and simmer, mixing often, until tender, about 20 minutes. Adjust seasonings to taste.

Nutrition Facts : Calories 177.5 calories, Carbohydrate 17.6 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 7.5 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 176.2 mg, Sugar 9.4 g

4 tablespoons salted butter
1 head cabbage, cored and cut into large pieces
½ cup water
1 tablespoon dried dill weed
salt and ground black pepper to taste

FENNEL AND CUCUMBER SALAD

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 7



Fennel and Cucumber Salad image

Steps:

  • Trim the fennel, leaving only the white bulb at the bottom. Cut the bulb in half and cut into thin slices.
  • Split the cucumbers in half and scoop out the seeds with a spoon. Slice them crosswise.
  • Place the slices of fennel and cucumber in a mixing bowl. Add the remaining ingredients and toss to blend. Check the seasoning and serve.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 450 milligrams, Sugar 5 grams, TransFat 0 grams

1 small head fennel (about 1/2 pound)
2 medium-size cucumbers
1 teaspoon sugar
Salt and freshly ground white pepper to taste
2 tablespoons white vinegar
2 tablespoons olive or vegetable oil
2 tablespoons chopped fresh dill

CUCUMBER & FENNEL SALAD

This refreshing side salad is low-fat, superhealthy and full of summer flavour

Provided by Good Food team

Categories     Dinner, Side dish

Time 15m

Number Of Ingredients 7



Cucumber & fennel salad image

Steps:

  • Put cucumber in a sieve. Sprinkle with 1 tsp salt and the sugar, then leave for 10 mins. Add fennel.
  • Mix soured cream, lemon juice, vinegar and dill, then season with black pepper and add to fennel mix.

Nutrition Facts : Calories 62 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.85 milligram of sodium

1 large cucumber , halved lengthways, deseeded and cut into thin half moons
1 tsp sugar
1 fennel bulb , finely sliced
150ml pot reduced-fat soured cream
juice 1 lemon
1 tbsp white wine vinegar
small bunch dill , roughly chopped

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