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Ingredients 2 cups diakon radish, grated or shredded 2 cups carrots, grated or finely shredded 1 cup fennel, grated or finely shredded Zest of 1 lemon Juice lemon 2 tablespoons olive oil 1 tablespoon poppy seeds Sea salt to taste Method Place all the ingredients in a bowl and gently combine. Will last for 3 days in fridge