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I love salads. We have a salad with almost every meal – especially in the summer. I experiment with different salads all the time but there are two I go back to time and time again: my simple green side salad and this simple citrus, fennel, and radish slaw. It’s probably a stretch to call it a recipe. You basically just toss the ingredients with a bit of lemon and olive oil. That said, people often ask how to make it.
Looking for more salad recipes? Try my garden herb panzanella or my apple harvest salad
Notes on Simple Citrus, Fennel, and Radish Slaw
I decided to share the recipe because it’s a great way to diversity your side salad game. Also, it’s very easy to modify this salad or build it into a meal with the addition of a protein. During the winter, I like to add a bit of sliced citrus: mandarins, grapefruit, and blood oranges are my favorite options. I often swap the parsley for mint when I add the citrus. If you want a more hearty salad, you can add salmon, chicken, or shrimp. In the summer, I like to add olives and Parmesan cheese.
This recipe really requires a slicing tool. Either a food processor with a slicing blade or a mandoline. You just can’t slice the veggies as thinly as desired by hand. I usually use my food processor – it works great and is really quick. However, I picked up this mandoline recently for slicing potatoes (I couldn’t fit them in my food processor) and discovered it also works nicely. The great thing with the mandoline is it’s small and easy to get out (and wash).
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Simple Citrus, Fennel, and Radish Slaw
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 4 to 6 servings 1x
- Category: Salad
Description
This salad is staple in our house.
Ingredients
- 2 fennel bulbs, washed with tops removed*
- 1 small bunch radishes (6 to 8), washed
- 1 small bunch parsley chopped
- 2 large lemons
- A few tablespoons of good quality extra virgin olive oil
- Salt and pepper to taste
- Some optional extras include olives, sliced blood orange or grapefruit, or shaved parmesan. You can add a protein if you want to turn it into a meal. Lemon balsamic vinegar also works nice in this salad.
Instructions
- Cut the bulbs in half and remove the core by making a triangular cut (see picture). You can hand slice your fennel slaw the slicing the bulbs crosswise as thinly as possible). I prefer to use my food processor (use the slicing attachment) or a mandoline.
- Cut the ends of the radishes. Slice them as thin as possible using your food processor or mandolin.
- Combine the sliced fennel and radish in a large bowl. Sprinkle with lemon zest. Squeeze juice of lemon over the salad and toss. Let sit for 5 minutes.
- Drizzle olive oil over mixture. Sprinkle desired amount of parsley over salad and toss. Season with sea salt and fresh ground black pepper.
Notes
- You can reserve the fennel tops (the stalks) for making soup stock
- Swap the parsley for mint if you are adding citrus slices
Keywords: fennel, radish, salad, slaw, herbs
