4 Serves
15 Mins
Place the sliced cucumber in a sieve, sprinkle with salt and sugar, and allow it to sit for 10 minutes to draw out excess moisture.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
LebaneseVitamin K
76 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
48 µg / 400 µgCalcium
51 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
24 mg / 420 mgPhosphorus
38 mg / 1,250 mgPotassium
249 mg / 4,700 mgSodium
302 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
In a mixing bowl, whisk together the soured cream and chive dip, lemon juice, vinegar, and fresh dill until smooth.
Combine the drained cucumber and sliced fennel in a serving bowl, fold in the prepared dressing, and season with black pepper before serving.
7
g42
g8
g
