Salads

Cucumber Salad with Fennel and Ginger

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 1 hr
Course Salad
Cuisine European
Servings (Default: 2)

Ingredients

  • 2 cucumber (s)
  • 1 tablespoon cane sugar
  • 2 bunches spring onion (s), red
  • 2 chilli pepper (s), e.g. Thai bird eyes
  • 3 cm ginger
  • 2 tablespoon lime juice
  • 1 teaspoon fish sauce
  • 3 cloves garlic, young
  • 1 tuber / n fennel, young, with green
  • salt and pepper
Cucumber Salad with Fennel and Ginger
Cucumber Salad with Fennel and Ginger

Instructions

  1. Slice the cucumber into fine rings, place in a bowl and season with salt. Let it steep for about 15 minutes and then rinse well.
  2. Meanwhile, cut the spring onions and ginger into thin slices, cut the fennel, chilli peppers and garlic into small pieces. Put in a bowl with the cucumber and mix everything well.
  3. Put in the fridge for half an hour so that the salad is well permeated.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.

Disable Ad block to get all the secrets. Once done, hit any button below