Fennel and Cucumber Salad with Ginger Dressing

from The Vegan Cook’s Bible

1 Cucumber

1/2 Fennel or Kohlrabi bulb

1/2 red onion

Ginger Dressing

2 tbls oil

2 tbls rice vinegar

1 tbls tamari or soy sauce

2 tsp fresh grated ginger

1 tsp sugar

1/4 tsp hot pepper flakes

Using a mandoline or food processor slice cucumber and fennel very thin. Let stand in a colander to drain. Thinly slice red onion by hand.

Dressing: In a salad bowl whisk together the oil, vinegar, soy sauce, ginger, sugar, and hot pepper flakes. Add cucumber, onion, and fennel and toss well to coat.