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By: Steve B.
| Description: | ||
| Time: | 3 hr 10 min (10 min to prepare, 3 hr to cook) | |
| Meal type: | Salad | |
| Ethnicity: | ||
| Number of Servings: | 5 | |
| Ingredients: | ||
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12 each radishes -- trimmed 3 each fennel bulbs -- trimmed 2 each medium carrots -- peeled 1 each green apple -- cored (not too sour) 1 tablespoon fresh lemon juice 0.5 cup mayonnaise -- or less as needed (see IVU vegan mayo recipes) |
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| Directions: | ||
| 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. Drain. 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. |
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| Notes: | ||
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