This Salad is Rad-ish

Prep & Cook Time 15 min
Serves 6


  • 1 cup Kemps 4% Cottage Cheese
  • salt and pepper
  • 2 bunches radishes
  • 1 fennel bulb
  • ¼ cup mint

How to

  • In a large bowl, mix together cottage cheese, salt and pepper. Set aside.

  • Cut off the top and bottom of each radish and discard the stems.

  • Wash the radishes and dry before slicing into thin rounds. You can do this carefully with a sharp knife or with a mandolin.

  • Cut fennel bulb in half and then into thin slices. Roughly chop mint.

  • Add sliced radishes, fennel and mint to bowl with cottage cheese. Stir to combine.

  • Cover bowl with plastic wrap and refrigerate for at least one hour. Serve chilled.


Recipe courtesy of Half & Half magazine, a food magazine celebrating dairy and those who make it. Learn more and subscribe at