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.
Photography and Recipe by Ndoema
Pad Thai (raw, vegan and gluten-free)
- 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!