This is a great summer salad, inspired by coleslaw that accompanied a salmon sandwich I had in this chic-chic sandwich place in downtown San Francisco.
It’s a snap to make if you have a mandolin, slicer or food processor. If not, use vegetable peeler. Fennel is really fibrous when raw, so make sure to slice it paper thin.
Fennel and Cucumber Salad
- Slice about equal amount of fennel and cucumber as thin as possible. Paper thin is ideal. Cut them in about 2” pieces. (I used half bulb of fennel and 1/3 of English cucumber.) Mix a little salt and drain water from vegetables.
- Slice about 1/2 of lemon. Cut them in smaller pieces.
- Add mayonnaise, dash of sugar, salt and pepper to taste, more lemon juice if desired. If you are using miracle whip, do not add sugar. Mix well.
- (Optional) Cut some fronds of fennel leaves and mix.
- If your slicer cannot make paper-thin strips, try daikon radishes in stead of fennel, and slice both daikon and cucumbers in thin strips. Use a little bit of mustard instead of sugar. It tastes different, but it’s great, especially with canned, shredded scallops.
- You can add boiled, chopped seafood, such as scallop or shrimp.
- If you plan to eat this in sandwich, make sure to squeeze out water well.
- Leftover fennel can be sliced (1/4- 1/2 inches), grilled, or blanched for salad or braised dish.
- Save the fennel stalks for making fish stock later.