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


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



Slice the cucumbers into paper-thin rounds.


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


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


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


Pour the dressing over each individual salad.


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


©Nancy Wolfson-Moche 2013

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Just a quick note to say K is really enjoying your class. He was excited to make the sushi and the falafel the previous week was awesome- we have been trying (unsuccessfully) for years to get him to eat falafel and so hearing him say he likes falafel now was a breakthrough for us!  Thanks!

- S.