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Noted for its crunchy texture and licorice-like flavor, the fennel in this recipe from The Low-Carbon Cookbook & Action Plan book is filled with anti-inflammatory and anti-bacterial properties. The cooling yogurt dressing tames the sharp flavors of fennel and radishes in this warm weather salad.

For the cultured cashew yogurt:  1 cup raw cashews 2½ cups room temperature water, divided 3 capsules refrigerated vegan probiotic

For the cashew dill dressing: ¼ cup prepared cashew yogurt 3 tablespoons olive oil 1 tablespoon lemon juice 1 tablespoon reserved grapefruit juice 2 tablespoons finely chopped fresh dill ¼ teaspoon coarse salt ¼ teaspoon ground black pepper

For the salad:  1 medium fennel bulb  4 celery stalks 1 small shallot, thinly julienned 1 pink grapefruit, supremed, juice reserved  2 radishes, thinly sliced 2 tablespoons fennel fronds

JUST LAUNCHED! Get our 10 Easy Vegan Summer Meals recipe book as a FREE instant download.

JUST LAUNCHED! Get our 10 Easy Vegan Summer Meals recipe book as a FREE instant download.

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by Henry Firth and Ian Theasby

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