Radish, fennel and mint salad Recipe

(8 ratings)
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  • Healthy

serves:

4-6

Cost:

not

Total Time:

00:00

Prep:

00:10
Plus marinating

Cooking:

00:05

Nutrition per portion

RDA
Calories 44 kCal 2%
  -  Saturates 0g 0%

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!

Ingredients

  • 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

Method

  • 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.

  • 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.

  • Serve with prawns or smoked salmon, if liked (not suitable for freezing).

More Recipe Ideas

Top Tip

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