This cold, crisp and crunchy salad is a great make-ahead side that’s ready in 20 minutes.
Serves66
Prep time15 mins15 minutes, + 5 mins standing time
+ 5 mins standing time
Ingredients
1 medium fennel, finely shaved, fronds reserved
1 medium zucchini, peeled into ribbons
1 bunch radishes, thinly sliced
1/2 cup (100g) drained Coles Bread & Butter Sliced Pickles (reserve 1/4 cup/60ml liquid from the jar)
2 tbs lemon juice
2 tsp Coles Wholegrain Mustard
2 tbs extra virgin olive oil
1/4 cup (50g) pepitas (pumpkin seeds), coarsely chopped
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the fennel, zucchini and radish in a large bowl. Whisk the reserved liquid from the pickles with lemon juice, mustard and oil in a small bowl. Season.
Step 2
Drizzle the fennel mixture with half the dressing and toss to combine. Set aside for 5 mins to soak. Drain.
Step 3
Arrange the fennel mixture on a large serving platter with the sliced pickles. Sprinkle with the pepitas and reserved fennel fronds. Serve with the remaining dressing.
