Okay, so you’ve never heard of Daikon radish before? Give it a try in this Daikon Noodle Salad with Sesame Ginger Dressing. The dressing alone is the bomb…but add the veggies and you have one cancer fighting delicious bowl of goodness.
I was first introduced to the daikon radish while studying cooking under the tutelage of a tiny powerhouse Japanese woman. Looking back, I should have really stayed in college, but I was drawn to studying natural cooking and healing during my impulsive youth. I traded living in Philly and studying art, to living on a ranch in northern California, learning about the healing power of real food. My mentor served homemade daikon pickles daily as a condiment. A few of daikon’s benefits are; it has strong detoxifying qualities, is cancer fighting, aids digestion, and is rich in minerals Potassium, Magnesium, Calcium and Iron.
The Paderno spiralizer beautifully transforms this radish into noodles with great ease.
This salad is full of color and cancer fighting foods. I added black sesame seeds for flavor and antioxidant benefit. I roasted them on a medium heat to bring out their flavor. It only takes less than 5 minutes. Stir constantly though because they burn easily. How do you know when they’re done? Press a few between your ring finger and thumb. If they fall apart, they’re done.
I just can’t get over how beautiful these noodles are.
They add a striking back drop to these vibrant veggies.
And the dressing!!! I’ve added it into my regular rotation of sauces/dressings. It’s THAT good.
It’s very light and tasty for summer. Whether you are dressing this particular mix of veggies, or your own Asian cabbage mix, it’s a versatile keeper. The recipe makes about 1 1/2 cups and it keeps very well refrigerated.
With sliced grilled chicken, Daikon Noodle Salad with Sesame Ginger Dressing makes an awesome main dish salad on a hot summer day, or serve it as a side without added protein.
I served it for dinner and then had leftovers for lunch the following day. Aren’t leftovers the best?
Hope you enjoy. And if you do, please tell.
Daikon Noodle Salad with Sesame Ginger Dressing (serves 4 as a main dish, 6 as a side)
1/2 cup olive oil
1 tablespoon sesame oil
1/4 cup plus 2 tablespoons rice vinegar
1/4 cup coconut aminos
2 medjool dates, pitted
1 tablespoon minced fresh ginger
1/2 teaspoon garlic powder
2 tablespoons lime juice
1/2 teaspoon sea salt
5 cups spiralized peeled daikon radish
1/2 teaspoon sea salt
4 cups shredded Napa cabbage
1 cup red peppers, sliced thin
4 green onions, chopped small
2 tablespoons toasted black sesame seeds
sliced grilled chicken (optional)
chopped cilantro for garnish (optional)
Place daikon radish noodles in a large bowl. Sprinkle with 1/2 teaspoon sea salt and toss. Let sit while you make the dressing.
Place dates, lime juice, rice vinegar, coconut aminos, fresh ginger, garlic powder, sea salt and oils in a wide mouth quart jar. Blend with a handheld immersion blender until smooth and creamy. Alternately blend in the pitcher of a blender. Set aside.
You will notice the daikon radish has wilted some and is damp. Blot dry with a paper towel. Add the rest of the sliced vegetables and sesame seeds. Mix together. Add enough dressing to season but not all of it. The recipe makes more than what you need for this salad. (I almost always make extra dressing so I have some on hand).
Serve topped with sliced grilled chicken (or not) and pass the cilantro.