International Vegetarian Union (IVU)
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Recipes Around the World International Vegetarian Union
Vegan Salads and Dressings
Contributed by Vegetarians and Vegans from around the world
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Fennel Salad

from LINDA'S KITCHEN by Linda McCartney (Little, Brown); Serving Size: 5

  • 12 radishes -- trimmed
  • 3 fennel bulbs -- trimmed
  • 2 medium carrots -- peeled
  • 1 green apple -- cored (not too sour)
  • 1 tablespoon fresh lemon juice
  • 1/2 cup mayonnaise -- or less as needed (see IVU vegan mayo recipes)
1. Make 4 vertical cuts, crossing in the centre, in each radish.

2. Soak in iced water for 2-3 hours or until the petals open.

3. Cut the fennel bulbs lengthwise in half and cut out the hard core
. Slice very finely.

4. Cut the carrots into matchsticks and dice the apple.

5. Mix the lemon juice into the vegetables, and then toss with the mayonnaise.
Pile into a salad bowl and garnish with the radishes.

Notes: Serves 4-5 This healthy, crunchy salad of fennel, carrot, apple and radish is dressed in a lemony mayonnaise, which adds to its freshness.

1998 Hanneman/McBuster (PER SERVING: 215 cals, 18g fat)