With its clean and simple flavor, daikon was always a childhood favorite of mine. My mom used to cook it in soups and stews, usually beef. The daikon adds a nice palate cleanser in the heavy beef broth, and pairs nicely with the meat and other vegetables.
Because I have never seen it prepared any other way, I was intrigued with this recipe by Practical Paleo. It is a refreshing dish to help beat the summer heat, and not to mention easy. We all know I love easy! The original recipe is topped with a Red Palm & Coriander Tuna…Yep, you guessed it. I did not have tuna on hand, and Red Palm sounds like a type of tree in Florida. So, I sauteed shrimp I had in the fridge, threw it on top of the salad, and called it good. A little recipe remix never hurt anyone.
- 2-3 Daikon radishes
- 1 large Carrot
- 1 Tbsp fresh Cilantro, chopped
- Juice of 1/2 Lemon
- 1 Tbsp extra-virgin Olive oil or cold-pressed Sesame oil
- Sea salt and Black pepper, to taste
- Rinse and peel the outer skin of the daikon radishes with a standard vegetable peeler.
- Using a julienne peeler (or continue with the standard peeler if you don't have a julienne peeler), continue to "peel" the radishes into noodle-shaped pieces. Repeat this process with the carrot.
- In a large mixing bowl, toss the julienned radishes and carrots with the chopped cilantro, lemon juice, oil, salt, and pepper. Serve immediately to retain the crunch (the daikon will become soggy if it sits too long before serving).
- I used a vegetable spiralizer to make the "noodles".