I love daikon. It’s an all around fantastic cleansing food. It’s a liver cleanser (I already discussed why I place great emphasis on keeping my liver healthy), abundant in digestive enzymes, anti-bacterial and a skin enhancer to boot. But it’s delicious as well. I knew it was a nutritional powerhouse but did not expect it to be such a tasty gluten-free pasta alternative.
I enjoy having it as a light, low fat raw pad thai with some carrots and broccoli.
I use a Spiralizer (same as when making zucchini or cucumber pasta) for the daikon noodles. I then sprinkle some of my favorite veggies on top and finish off with a few tablespoons of spicy almond, ginger sauce.
2 daikon radishes
2 cups of shredded carrots
1 cup of chopped broccoli
1/2 cup of chopped bell pepper
Almond Ginger Sauce
1 large bell pepper
1/4 cup of raw (unpasteurized) unsalted almonds
3 pitted dates
1/4 cup of red onion
1 clove of garlic
1/2 inch of fresh ginger
1 slice of red hot pepper or jalapeño pepper
1 1/2 tablespoons of raw apple cider vinegar
2 tablespoons of spring water
Celtic or Pink Himalayan salt to taste
Peel and make the daikon noodles using a spiralizer.
Place all the Almond Ginger Sauce ingredients in the Vitamix (a food processor using the S-shaped blade will work as well but you might need to add a bit more water).
Blend until you achieve a creamy consistency.
Pour the Almond Ginger Sauce over the daikon pasta and sprinkle the shredded carrots, broccoli and bell pepper on top.
If you can bear to let the sauce sit in the fridge for an hour or so, it’ll taste even better!