Chef-Boy-I-Be Illinois' Daikon and Fennel Salad

Total Time
35mins
Prep 15 mins
Cook 20 mins

I'm trying to incorporate more fresh, raw vegetables into our diet, so while shopping a daikon radish and fennel bulb caught my eye. I thinly sliced them and prepared a simple vinaigrette. The result is a tasty, fresh salad! Enjoy!

Directions

  1. Peel and trim the daikon radish.
  2. Trim and quarter the fennel bulb.
  3. Peel and trim the carrot.
  4. Thinly slice the fennel bulb and shred the carrot and radish (the food processor works really well here!).
  5. Sprinkle 1 tablespoon salt over veggies and mix to incorporate. Allow to sit 20-30 mins, then rinse and drain thoroughly.
  6. Combine juice of one lemon, olive oil and salt and pepper and pour over vegetables.
  7. Best served slightly chilled.

Reviews

(1)
Most Helpful

Thanks, much, for A GREAT TASTING SALAD that is something different from what we usually have! I did add one thing to all this ~ In the vinaigrette I included 1/4 teaspoon of finely minced lemon zest! Thanks for a keeper recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

Sydney Mike October 21, 2008

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