Directions:
- Peel and trim the daikon radish.
- Trim and quarter the fennel bulb.
- Peel and trim the carrot.
- Thinly slice the fennel bulb and shred the carrot and radish (the food processor works really well here!).
- Sprinkle 1 tablespoon salt over veggies and mix to incorporate. Allow to sit 20-30 mins, then rinse and drain thoroughly.
- Combine juice of one lemon, olive oil and salt and pepper and pour over vegetables.
- Best served slightly chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 69.05 Kcal (289 kJ) | ||
| Calories from fat | 46.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.13g | 8% | |
|---|---|---|---|
| Sodium | 28.06mg | 1% | |
| Potassium | 224.42mg | 5% | |
| Total Carbs | 5.67g | 2% | |
| Sugars | 1.27g | 5% | |
| Dietary Fiber | 2g | 8% | |
| Protein | 0.71g | 1% | |
| Vitamin C | 11.2mg | 19% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 27.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 91.3 Kcal (382 kJ) | ||
| Calories from fat | 61.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.78g | 8% | |
|---|---|---|---|
| Sodium | 37.1mg | 1% | |
| Potassium | 296.75mg | 5% | |
| Total Carbs | 7.49g | 2% | |
| Sugars | 1.67g | 5% | |
| Dietary Fiber | 2.64g | 8% | |
| Protein | 0.93g | 1% | |
| Vitamin C | 14.8mg | 19% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 36.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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