Description
A fresh and vibrant salad featuring thinly sliced fennel bulb, carrot, and zucchini ribbons tossed with a creamy dressing made from sour cream, mayonnaise, and lemon juice, enhanced by aromatic onion, parsley, and garlic. Perfect as a light side or refreshing starter, this salad combines crisp textures with tangy flavors and a hint of herbal garnish.
Ingredients
Scale
Vegetables
- 1 fennel bulb
- 2 large carrots
- 2 small zucchini
- 1 tablespoon onion, finely chopped
- 1 tablespoon parsley, chopped
- 1 clove garlic, minced
- Fennel fronds (optional for garnish)
Dressing
- 2 tablespoons sour cream
- 1 tablespoon mayonnaise
- Juice of 1/2 lemon
- Salt and pepper, to taste
Instructions
- Prepare the vegetables: Using a mandoline, slice the fennel bulb very thinly to achieve delicate, crisp slices. With a vegetable or potato peeler, make long ribbons of zucchini and carrots by peeling away the outer skin of the zucchini first and discarding it, then carefully peeling ribbons from both vegetables. Place all the sliced vegetables into a large salad bowl.
- Add aromatics: Finely chop the onion and parsley, and mince the garlic clove. Add these aromatic ingredients to the bowl with the sliced vegetables to build layers of fresh flavor.
- Make the dressing and toss: Add the sour cream, mayonnaise, and fresh lemon juice directly into the bowl with the vegetables and aromatics. Toss everything thoroughly to evenly coat the ribbons and slices with the creamy, tangy dressing. Season with salt and freshly ground pepper according to taste.
- Garnish and serve: Optionally, sprinkle the salad with fennel fronds, which resemble dill, for an extra burst of flavor and visual appeal. Serve the salad immediately for optimal freshness or cover and chill for a short time before serving for a cooler dish.
Notes
- For a lighter dressing, substitute Greek yogurt for sour cream.
- Use a mandoline carefully to avoid injury when slicing the fennel thinly.
- This salad is best served fresh but can be chilled up to 2 hours ahead.
- Fennel fronds add a beautiful garnish and mild anise flavor but can be omitted if unavailable.
- To make it vegan, replace sour cream and mayonnaise with plant-based alternatives.
