cucumber fennel salad

August 22, 2013 • Nancy Wolfson-Moche

This cool crunchy salad was refreshing on a humid New York morning.

IMG_4023                                      serves 4

INgredients

3 medium sized cucumbers

1/4 medium to large fennel bulb

1 teaspoon brown rice syrup

4 Tablespoons brown rice vinegar

fine sea salt to taste

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Process  

Slice the cucumbers into paper-thin rounds.

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Place them in 4 individual bowls.  Slice the fennel from the bottom (where roots are) into round discs.

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Cut the discs into thin matchsticks and place them on top of the cukes in the bowl.

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Whisk the dressing: pour the brown rice syrup into a bowl. Add the brown rice vinegar slowly, whisking as you do.

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Pour the dressing over each individual salad.

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Add a pinch of sea salt on each, to taste.

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©Nancy Wolfson-Moche 2013

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Icing on the Cake: Testimonials

The food was creative, delicious and healthy. We learned the correct and efficient ways to cook and prepare a variety of foods. In addition, she taught us how to maximize the nutritional value of each vegetable. Another bonus to this class is how beautifully she interjected the spiritual aspects of each ingredient. She surprised us with personal touches to make my birthday more festive.

- Sherrie Wharton and Joel Berman