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)
Ingredients
- Salad
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1 pound
daikon radish
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2 tablespoons
lime juice
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1 1/2 cups
frozen and shelled edamame, thawed
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1 1/2 cups
diced red pepper
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1
15 oz can baby corn, drained and chopped
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2 teaspoons
peanut oil
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1/3 cup
green onion, finely diced
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1/3 cup
cilantro, chopped
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1/3 cup
chopped peanuts
- Dressing
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1/3 cup
creamy peanut butter
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2 tablespoons
rice vinegar
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2 tablespoons
low sodium soy sauce
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3 tablespoons
honey
Directions
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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.
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2. In a small bowl mix together all of the dressing ingredients until creamy and thick, and then set aside.
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3. Prep green onions, cilantro, and peanuts for topping and set aside.
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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.
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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.
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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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