Cucumber & fennel salad
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 1 (estimated)
Nutrition facts
- Protein8 %8 g
- Carbs38 %38 g
- Fat54 %24 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 374 kcal | 56 kcal |
| Protein | 8 g | 1.2 g |
| Carbs | 38 g | 5.6 g |
| Fat | 24 g | 3.6 g |
One serving is about 673 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty10/100
- Recipe completeness45/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Vegetarian - Polish
Ingredients
- Lemon (Juice of 1)
- 1 teaspoon Sugar
- 1 Fennel (sliced)
- 1 Cucumber (large)
- 150 ml Sour Cream
- 1 tablespoon White Wine Vinegar
- bunches Dill
Instructions
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.
Videos and links
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