Fennel & Radish Slaw
This is best eaten within 24 hours as it tends to soften up and loose it’s crunchiness fairly quickly. This is great served with grilled mackerel, any fish or meat. Or add an ounce of grated cheddar to the slaw and serve inside a nice hot crispy jacket potato. It also makes for a nice sandwich filling.
MethodTurn on your favourite radio station. Wash and dry all your vegetables. Get out a grater, a chopping board, a very sharp knife, a large bowl and a damp tea-towel or a food processor. Then sit yourself down at a table. Put the tea-towel under the chopping board, this helps to stop the board from moving. Sit yourself down, you’re ready to start.
Now finely slice the fennel, pepper, onion and radishes and put them in the bowl. If you have a food processor, just finely shred the lot in that. Roughly grate the carrots and add those. Add the mustard and very finely chopped garlic and just enough yoghurt to wet the mixture without making it sloppy, unless of course you like it like that. Season with salt and pepper and it’s ready to serve or can be chilled for a few hours.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
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