Rhubarb & Fennel Slaw

Quick one for ya, rhubarb and fennel slaw.

Seasonal zing.

under 10 mins | serves 2 | top ease


1 lemon, juice 
2 tsp golden caster sugar
salt and freshly ground black pepper 

1 large stalk rhubarb   
1 small fennel
150g radishes
olive oil 


Whisk the lemon juice, sugar, salt and pepper together in a medium bowl.

Trim the fennel, reserve the fronds and remove the outer layer and any tough stalks if necessary.

Thinly slice the rhubarb, fennel and radishes, carefully, with a mandolin into the lemon juice mix and toss immediately to get it all coated.

Leave it to quickle for 5 mins or so.

Drizzle well with olive oil, toss again and transfer to a serving bowl, garnished with the fronds.



Recipe from the wondrous Olia Hercules.

One thought on “Rhubarb & Fennel Slaw

Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at WordPress.com.

Up ↑

%d bloggers like this: