Radish, fennel and mint salad

(3 ratings)
Woman's Weekly's radish, fennel and mint salad
Woman's Weekly's radish, fennel and mint salad
  • Serves: 4-6

  • Prep time:

    Plus marinating
  • Cooking time:

Woman's Weekly recipe Radish, fennel and mint salad is great as a light starter served with prawns or smoked salmon, or it can be served as a side salad. This salad goes particularly well with grilled fish, or you can have it with chicken - it's just as nice! It looks really lovely and fancy dished up so it's great for when you're having friends round and you want to impress!


  • 100ml(3½fl oz) white wine vinegar
  • 4tbsp caster
  • sugar
  • Pinch of salt
  • 1 bulb fennel, trimmed and finely shredded
  • 1 bunch radishes, trimmed and finely sliced
  • 1-2tbsp chopped fresh mint

Woman's Weekly cookery editor Sue McMahon says: When buying radishes, choose ones that feel firm, and avoid any that are starting to go wrinkly.


  1. Pour the vinegar into a small saucepan and add the sugar and salt. Place the pan over a medium heat and stir until the sugar dissolves. Increase the heat and then boil the vinegar for 2-3 mins until it thickens a little and is slightly syrupy. Pour the syrup into a bowl and leave it to cool.
  2. Stir the fennel, radish and mint into the syrup, and leave it to marinate for at least 30 mins before serving, so the vegetables will absorb the flavours.
  3. Serve with prawns or smoked salmon, if liked (not suitable for freezing).

Feature: Sue McMahon. Photos: Simon Pask. Props stylist: Sue Radcliffe

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 44(kcal)
  • Saturates 0.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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