Peanut and Daikon Radish Noodle Salad
Rachel (Simple Seasonal)
- Serves
- 4
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.
Ingredients
Salad
- 1 pound daikon radish
- 2 tablespoon lime juice
- 1 1/2 cup frozen and shelled edamame, thawed
- 1 1/2 cup diced red pepper
- 1 15 oz can baby corn, drained and chopped
- 2 teaspoon 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 tablespoon rice vinegar
- 2 tablespoon low sodium soy sauce
- 3 tablespoon honey
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Directions
Instructions
- Step 1
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.
- Step 2
2. In a small bowl mix together all of the dressing ingredients until creamy and thick, and then set aside.
- Step 3
3. Prep green onions, cilantro, and peanuts for topping and set aside.
- Step 4
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.
- Step 5
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.
- Step 6
6. Top each plate of daikon noodles with the hot, stir-fried veggies. Garnish with fresh green onions and cilantro and serve warm.