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

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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