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How To: Radish & Fennel Slaw

I don’t know about you, but it seems like this flu season has been one for the record books!

By the grace of the Goddess, I haven’t succumbed to the super flu thus far. In order to keep it that way, I reached out to my friend, Sheela Mahdavi, a holistic nutrition expert, for a list of foods that help fight colds and cold symptoms. I expected there to be a lot of herbs and spices on the list, but there was also actual food! Score!

The three main ingredients that jumped out at me were fennel, radish and horseradish. All three are good for coughs and bronchitis. Plus, the fennel is antimicrobial and the radish is antiviral, so lots of coverage here for flu season.

Immediately, I thought that these would be good in a salad or slaw. I knew the sweetness of the fennel would balance out the sharpness of the radish, and the horseradish would give it some kick. I love kick. I added lemon juice and chives to my dressing, which both have antibacterial properties, and some currents, which have lots of vitamin C to boost the good old immune system. I also included veganaise, so it would taste amazing. And it did! It turned out sweet, savory and crunchy with just the right amount of kick to kick that flu’s butt.  

Here’s to good health and meals that heal and taste great too.

Cheers!

 

Radish and Fennel Slaw with Horseradish Dressing

Ingredients:

3 large watermelon radishes or similar quantity regular red radishes

1 large fennel bulb (about two tablespoons of fennel fronds reserved for garnish if you have them)

1/2 cup veganiase or mayonaisse

2 tablespoons lemon juice

2 tablespoons white wine vinegar

2 teaspoons raw Grade A maple syrup

1/4 cup finely grated fresh horseradish root 

2 tablespoons finely chopped chives

2 tablespoons dried currants or raisins 

Instructions:

  1. Chop the fennel and radishes into a very small julienne or you can use the fine julienne setting on your mandoline. Alternatively, you can use the medium grating disc on your food processor or grate by hand on a box grater. Set the julienne/grated fennel and radish aside in a large mixing bowl.
  1. In a small bowl, mix the veganaise or mayonaisse, lemon juice, vinegar, maple syrup and horseradish. Add salt to taste.
  1. Pour the dressing over the radish and fennel and stir to combine. Do this when you are ready to serve as the slaw will become watery the longer it sits. Add half of the currants and half of the chives to the slaw and mix to combine.  Sprinkle the other half of the currants and chives over the top of the slaw as a garnish and top with some chopped fennel fronds.

— Scheherezade Daftary

Scheherezade Daftary is Delightful Table’s lead cooking instructor, who offers unique, delicious, vegan, organic cooking classes that focus on zero waste and ecological and sustainable farming practices!