Cabbage, Cucumber And Fennel Salad With Dill Recipe

Cooking Directions

• STEP 1.Start by thinly slicing the cabbage, cucumber, and fennel.
• STEP 2.In a large bowl, combine the sliced vegetables and chopped dill.
• STEP 3.In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the vegetables and toss well to coat.
• STEP 5.Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
• STEP 6.Before serving, give the salad a final toss and adjust the seasoning if needed.
• STEP 7.Garnish with additional dill leaves and serve chilled.

Cooking Tips

• For a more vibrant color, you can blanch the cabbage in boiling water for a minute before slicing.
• To make the salad more filling, you can add some cooked quinoa or chickpeas.
• Feel free to customize the dressing by adding a touch of honey or Dijon mustard for extra flavor.

Storage and Serving

• This salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve it chilled as a side dish with grilled meats or as a light lunch option.
• You can also pack it in a lunchbox for a refreshing and healthy on-the-go meal.