Fennel Radish Slaw with Creamy Lemon-Poppy Seed Dressing

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5 from 1 review


For the salad

2 heads of fennel, trimmed and thinly sliced (reserve some of the feathery fronds for garnish)

10 radish, thinly sliced

1 cup fresh mint leaves, roughly chopped

For the dressing

½ cup plain yogurt

Zest of one lemon

3 tablespoons lemon juice

1 shallot, minced

1 tablespoon granulated sugar

1 teaspoon poppy seeds

¼ teaspoon salt


1. Place the fennel and radish in a large sealable container. Cover the vegetables with water.  Cover and place in the refrigerator for at least 1 hour up to 6 hours.  Drain the vegetables and dry well.  Place the vegetables back in the container and in the refrigerator until ready to serve.

2. For the dressing, mix all the ingredients together. Cover and refrigerate.

3. Just before serving. Add the fennel and radishes to a large bowl. Pour in the dressing and toss to coat everything well. Add ¾ of the mint leaves and toss again. 

4. Transfer the salad onto a serving platter and garnish with the remaining mint and fennel fronds. Serve immediately. 


This is best served immediately after tossing with the dressing.