Author Notes: Peanut and Daikon Radish Noodle Salad is a warm Thai salad made from spiralized daikon. It’s sweet, spicy, savory, crunchy, and full of bright flavor. —Rachel (Simple Seasonal)
Serves: 4
Ingredients
Salad
-
1
pound daikon radish
-
2
tablespoons lime juice
-
1 1/2
cups frozen and shelled edamame, thawed
-
1 1/2
cups diced red pepper
-
1
15 oz can baby corn, drained and chopped
-
2
teaspoons peanut oil
-
1/3
cup green onion, finely diced
-
1/3
cup cilantro, chopped
-
1/3
cup chopped peanuts
Dressing
-
1/3
cup creamy peanut butter
-
2
tablespoons rice vinegar
-
2
tablespoons low sodium soy sauce
-
3
tablespoons honey
Directions
- 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 2 Tbsp 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. Prep green onions, cilantro, and peanuts for topping and set aside.
- 4. Prep your edamame, red pepper, and baby corn. Preheat a pan with 2 tsp 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 and cilantro and serve warm.
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