Radish, fennel and mint salad recipe

Click to rate
(8 ratings)
Sending your rating
  • Healthy
serves: 4 - 6
Prep: 10 min
Cooking: 5 min

Nutrition per portion

RDA
Calories 44 kCal 2%
  • We earn a commission for products purchased through some links in this article.
  • 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).

    Top tip for making Radish, fennel and mint salad

    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.

    Click to rate
    (8 ratings)
    Sending your rating