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Peanut and Daikon Radish Noodle Salad
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Description
A warm Thai salad made from spiralized daikon. It’s sweet, spicy, savory, crunchy and full of bright flavor.
Ingredients
- FOR THE SALAD:
- 1 pound Daikon Radish
- 2 Tablespoons Lime Juice
- ⅓ cups Green Onion, Finely Diced
- ⅓ cups Cilantro, Chopped
- ⅓ cups Chopped Peanuts
- 1-½ cup Frozen And Shelled Edamame, Thawed
- 1-½ cup Diced Red Pepper
- 1 can (15 Oz. Size) Baby Corn, Drained And Chopped
- 2 teaspoons Peanut Oil
- FOR THE DRESSING:
- ⅓ cups Creamy Peanut Butter
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Low Sodium Soy Sauce Or Liquid Amino
- 3 Tablespoons Honey Or Agave Nectar If Vegan
Preparation
1. Using a spiralizer, spiralize the daikon radish on a medium setting (the setting will vary based on the brand of spiralizer you use) and toss in a mixing bowl with the lime juice. Refrigerate until you’re ready to use.
2. In a small bowl mix together all of the dressing ingredients until creamy and thick, and then set aside.
3. If you haven’t already, prep the green onions, cilantro, and peanuts for topping and set aside.
4. Next prep your edamame, red pepper and baby corn. Preheat a pan with the peanut oil over medium high heat for 1 minute. Add your vegetables to the pan and cook for 3 minutes. Your vegetables should be lightly blackened, but not completely cooked through.
5. While your vegetables are cooking, toss the peanut dressing in with the daikon radish noodles until they are evenly coated and then divide among 4 plates.
6. Top each plate of daikon noodles with the hot, stir-fried veggies. Garnish with fresh green onions, peanuts and cilantro and serve warm.
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