Fight the Flu With Food: Radish and Fennel Slaw With Horseradish Dressing

I believe strongly in food being medicine, and that’s especially true when I see people all around me getting knocked down with cold and flu.
So, if you’re trying to keep yourself healthy, what should you eat? Well, the rainbow is a good start, but if you’re looking for a recipe that really knocks it out of the park when it comes to packing in flu-fighting superfoods, you’ll love what Delightful Table’s lead cooking instructor Scheherezade Daftary is cooking up — even though this particular recipe requires no heat at all.
This delicious cold and flu fighting dish — Radish and Fennel Slaw with Horseradish Dressing — combines various herbs, spices, fruits and veggies. It’s got six superfoods (fennel, radish, horseradish, lemon juice, currant and chives), providing antioxidants and vitamin C as well as antimicrobial, antiviral and antibacterial benefits to help boost immunity and aid with throat issues.

Also? How freaking pretty is that? I wish all my medicine looked so nice.

Radish and Fennel Slaw with Horseradish Dressing

INGREDIENTS
3 large watermelon radishes or similar quantity regular red radishes
1 large fennel bulb (about two tablespoons of fennel fronds reserved for garnish if you have them)
1/2 cup veganiase or mayonaisse
2 tablespoons lemon juice
2 tablespoons white wine vinegar
2 teaspoons raw Grade A maple syrup
1/4 cup finely grated fresh horseradish root
2 tablespoons finely chopped chives
2 tablespoons dried currants or raisins
DIRECTIONS

1. Chop the fennel and radishes into a very small julienne or you can use the fine julienne setting on your mandoline. Alternatively, you can use the medium grating disc on your food processor or grate by hand on a box grater. Set the julienne/grated fennel and radish aside in a large mixing bowl.
2. In a small bowl, mix the veganaise or mayonaisse, lemon juice, vinegar, maple syrup and horseradish. Add salt to taste.
3. Pour the dressing over the radish and fennel and stir to combine. Do this when you are ready to serve as the slaw will become watery the longer it sits. Add half of the currants and half of the chives to the slaw and mix to combine. Sprinkle the other half of the currants and chives over the top of the slaw as a garnish and top with some chopped fennel fronds.

What are your top picks for food when you’re sick (or trying to avoid getting ill)? Laugh all you want, but I honestly believe that 7-Up and orange juice is a magic elixir because my Grandma Sara always made me my “sicky drink” and it worked perfectly. Then again, she also made it for me when I felt well and the grown ups were having a cocktail on the porch, so I suppose it’s possible that there’s a slight placebo effect to consider. —Kristen