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

“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!”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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.

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