Wild Pickled Fennel and Radish Slaw

Toss up this tangy salad to use up your spring-garden favorites!

by Dani Yokhna
PHOTO: Megan Myers

Yield:  approximately 6 cups


  • 4 ounces radishes, thinly sliced
  • 1 medium fennel bulb, thinly sliced
  • 1 cup white vinegar
  • 1 T. sugar
  • 1 T. whole peppercorns
  • 1/2 tsp. mustard seed
  • 1/2 tsp. fennel seed
  • 1/2 T. salt
  • 1 pound cabbage, halved, cored and thinly sliced


Place radish and fennel in medium bowl and set aside.

In small saucepan over medium heat, mix vinegar, sugar, peppercorns, seeds and salt until sugar and salt are just dissolved. Pour over radishes and fennel and cover. Let sit 10 minutes.

Use slotted spoon to remove radishes and fennel, taking care to avoid peppercorns and seeds, and add to cabbage.

Pour pickling liquid through sieve, discarding solids. Add liquid a little at a time to radish mixture, stirring well to combine, until desired taste is achieved. Serve immediately, or chill until ready.

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