This super easy crunchy little stack is an excellent side dish or starter.
An excellent choice for a refreshing light salad.
Using a mandolin or slicing very thinly slice the cucumbers and after removing the solid centre of the fennel slice that into rounds as well.
Pour the rice wine vinegar into a bowl. If it's too tart for you, add a teaspoon of sugar and stir well or try mirin vinegar for a sweeter flavour.
Place the fennel and cucumber into the vinegar and let stand for 10-15 minutes to marinate.
Finely chop the dill into pretty pieces.
Make little stacks of cucumber and fennel using the dill to decorate as you go and sprinkle with a little salt as you serve.
Serve with a few slices of orange cut thinly into half circles.
If you prefer you can use your favourite dressing rather than the vinegar.
Comments will be approved before showing up.
Newsletter Sign Up
Written in blog style to keep it interesting!