The Zen of Shaved Fennel and Cucumber — Quietly Cool for Chaos Days

Why I Started Shaving Fennel

Last week, I found myself peeling open a bulb of fennel just to smell it. Not to cook, just to breathe in that sweet, dusted-anise scent. It’s odd—fennel usually gets chopped or roasted, but shaving it thin? That’s a new obsession.

Paired with cucumber, it’s like the sudden realization that quiet things can pack a punch. No loud flavors here. Just crisp, cool, the faint whisper of dill that kind of sneaks in afterwards. It’s the kind of salad I want for days when the world feels too loud. You know it’s simple, but there’s a strange intimacy in the way those paper-thin slices catch the light and release this fragile, slightly sweet perfume.

Why Now

This salad feels like a small rebellion against the noisy, hurried meals we chase. It’s fresh, it’s honest. And honestly, I think we need more of that. Especially now, when everything’s either too processed or too complicated to bother with.

Shaved Fennel and Cucumber Salad

This dish features thinly shaved fennel paired with crisp cucumber slices, tossed with a light vinaigrette. The presentation emphasizes delicate, translucent slices that showcase the aromatic fennel’s faintly sweet and anise-like perfume, resulting in a refreshing, crunchy-textured salad.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Main Course

Cuisine Contemporary

Servings 2

Calories 150 kcal

Equipment

• Mandoline slicer
• Mixing bowl
• Measuring spoons
• Chef’s knife

Ingredients

  

• 1 bulb fennel bulb preferably fresh and firm
• 1/2 cucumber preferably English cucumber or seedless
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon honey
• to taste salt
• to taste black pepper

Instructions

 

• Use a mandoline slicer to thinly shave the fennel bulb into translucent, paper-thin slices. Arrange the slices in a mixing bowl and set aside.
  
• Peel the cucumber and slice it into thin rounds using a mandoline or sharp knife. Add the cucumber slices to the fennel in the bowl.
  
• In a small bowl, whisk together olive oil, white wine vinegar, honey, salt, and black pepper until well combined and slightly emulsified.
  
• Pour the vinaigrette over the fennel and cucumber slices. Toss gently with tongs or two spoons until evenly coated.
  
• Transfer the salad to a serving dish and let it rest for a few minutes to allow the flavors to meld. Garnish with additional black pepper if desired.
  
• Serve immediately, allowing the thin slices to retain their crisp texture and aromatic perfume.
  

Notes

Ensure the fennel and cucumber are sliced as thin as possible for maximum visual appeal and texture. For an extra layer of flavor, chill the salad for 10 minutes before serving.

Keyword cucumber, fennel, refreshing, salad

Sometimes I wonder if shaving fennel was a bizarre cure for a restless mind. Or just an excuse to keep peeling stuff while listening to awful playlists. Anyway, it’s weird, it works, and I’m pretty sure I’ll keep doing it until someone stops me.