Red Cabbage, Fennel, Radish, Seed & Lemon Curd Salad

  Colors, always colors ! It has become a game when I’m, at dawn, visiting the market stalls even under cold temperatures.  Even tought it’s still very dark and you need small light to see better, I love to fsearch for all those seasonal fruits and veggies and I imagine then easily in advance their color combination in my plate. Root veggies and cabbages turn out to be good-looking, pumpkins and other squash are competing with their Fall colors, one small color detail becomes the link of an entire color palette in a serving plate…Look closer, it’s just beautiful and really rewarding ! And I do not forget all the virtues of those ingredients, especially after the Holiday Season: red cabbage is a real helper and good friend of your bowel, as well as loaded with iron. Fennel and radishes are also good for stimulating the digestion. I’ve already published a lemon curd recipe on my blog. This one is slightly different to be mixed with all the other salad elements.   Ingredients: For the salad:

  • 1 small red cabbage, cleaned of its first leaves and then sliced thinly
  • 1 fennel bulb, cleaned and sliced thinly
  • 1 pink winter radis (or black), peeled and sliced thinly with a mandoline
  • 1 large handful pumpkin seeds
  • 1 large handful parsley leaves, chopped
  • Guérande salt and pepper
  • 2 tbsp olive oil
  • the juice of one lemon

For the lemon curd:

  • 1/4 cup soy milk
  • 1/8 cup water
  • 1/2 tbsp corn starch
  • 3 tbsp lemon juice
  • 1 tbsp lime juice
  • 2.5 tbsp butter or vegan margarine
  • 3 tbsp agave syrup


  1. Mix well the water, the soy milk and the corn starch so there are no lumps left
  2. On low heat, mix the soy milk and the agave syrup
  3. Add, while stirring, the lemon juice and the mixture with corn starch
  4. Add the butter and keep on stirring
  5. Stop when bubbles start to appear and when the mixture is thicker (no too thick); Remove from the heat and set aside
  6. In your plates, mix the cabbage, the fennel, radish, seeds and parsley
  7. Drizzle with olive oil and lemon juice as well as lemon curd
  8. Season to taste

Enjoy !