Japanese Radish Noodle Salad

Better than a bowl of noodles.  Yes, I daresay that this delightful, raw foods bowl of radish “noodles” is better than good old fashioned pasta.  Has something gotten into me?  No, it’s just that this amazing, refreshing, and filling dish of radishes has stolen my heart.  Not being much of a radish person, I was entirely dumbfounded at my first bite.  So light, crisp, and delicate…  Could it be that earthy, spicy radishes could become something so tranquil?  Yes, my dear friend, it could.

The key here (as it is with many raw-foods salads) is to slice small and thin.  This allows all of the elements to intermingle and become one beautiful conglomeration before taking a bath in a moody sesame seed oil dressing.  This dish is pure art, heaven in your chopsticks (or on your fork).  Try it; it will be beyond your expectations.

Japanese Radish Noodle Salad

Adapted from Sarah Britton (http://wholelivingdaily.wholeliving.com/2012/05/meatless-monday-triple-radish-noodle-salad.html)

3 cups daikon radish “noodles”

10 small radishes and their tops

1 sheet of toasted nori or 4 grams of arame

6 small, tender green onions

1/4 cup cilantro or flat-leaf parsley, chopped

2 tablespoons slivered almonds, lightly toasted

Dressing:

1 tablespoon apple cider vinegar

1 tablespoon toasted sesame seed oil

1 teaspoon light honey (or, for vegan, agave nectar)

1/2 teaspoon sea salt

1/2 teaspoon ginger powder

pinch of cayenne, optional

If using arame, cover with water and let soak for 15-20 minutes while you prepare the salad.

In a small dish, beat together the dressing ingredients.  Set aside.

Peel the daikon radish.  Then, using a vegetable peeler–or any other instrument that will create long thin shreds–peel the daikon radish and toss into serving dish.  Trim the ends of the small radishes, and begin to slice them paper-thin.  This is most easily accomplished by using a very sharp chef’s knife, or a Japanese mandolin.  Add these to the daikon.  Next, trim the ends of the green onions and slice very thinly.  Throw into the radish bowl.  Toss in the chopped cilantro and tear the nori (or add the arame) and the radish greens into the salad.  Toss everything well.

Pour dressing over the salad and toss to coat.  Sprinkle with lightly toasted almonds and serve.

Serves 2-3

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