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 cashews2 cups room temperature water, divided3 capsules refrigerated vegan probiotic

For the cashew dill dressing: cup prepared cashew yogurt3 tablespoons olive oil1 tablespoon lemon juice1 tablespoon reserved grapefruit juice2 tablespoons finely chopped fresh dill teaspoon coarse salt teaspoon ground black pepper

For the salad:1 medium fennel bulb4 celery stalks1 small shallot, thinly julienned1 pink grapefruit, supremed, juice reserved2 radishes, thinly sliced2 tablespoons fennel fronds

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Vegan Shaved Fennel and Pink Grapefruit Salad With Cashew Dill Yogurt Dressing - VegNews