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


The holiday season is over and we feel like having light, easy to digest and full of fibers meals to help us clear up our body and giving it a well deserved rest through a mild detox. Raw vegetables are indeed a very good ally when it comes to detoxifying your body and finding balance as they will bring lots of vitamins and nutrients that do not disappear during the heating and cooking process.

Root veggies and cabbages turn out to be good-looking, pumpkins and other squash are competing with their amazing Fall colors, one small color detail becomes the link of an entire color palette in a plate… Look closer, it’s just beautiful !

And I do not forget all the virtues of those ingredients : red cabbage is a real ally and good friend of your bowel, as well as loaded with iron. Fennel and radish are also good for stimulating the digestion.

Serves 2 people.


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 !