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Peanut and Daikon Radish Noodle Salad

April 13, 2015 By Rachel 3 Comments

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One of my favorite dishes of all time is Pad Thai. It’s in a close second with pad see ew, which is also a Thai noodle dish. Basically, I love all things Thai noodle. My love for Thai noodles is primarily due to their amazing combination of sweet, spicy and savory flavors, but for me they’re also one of those foods that are tied to amazing memories.

When I was in high school I spent a few weeks in Thailand with my grandparents and aunt and uncles. At the time I was living in Nepal where my grandparents worked with Tibetan refugees, but over the winter holidays we took a short flight over to Thailand for a conference/vacay and to spend some time in a more stable country over Y2K (remember that??). For the vacation portion of our trip we rented a beach-front house on the gulf of Thailand. The town had once been a vibrant tourist town, but was now deserted – a repercussion of the Asian financial crisis of 1997. Kind of sad, but we had beautiful beaches to ourselves.

Because of the poor economy there were only a few restaurants still in operation. We found a favorite that was about a mile down the road, so every evening, after a strenuous day on our private beach, we would all put on our flip-flops and take a leisurely stroll to get our dinner. At some point during our stay a stray dog joined our entourage. He was all mutt with a touch of corgi-ness and every evening he would expectantly wait for us, tail wagging, and join on us on our walk to and from dinner (there may have been some table scraps involved). Our little friend became such an important part of our stay that we actually took the time to name him “Bowb.” That’s Thai for “Bob.” Not really… I don’t think Bob is a name in Thai… but it suited him.

At this little restaurant I would order some form of Thai noodles EVERY night. Looking back, I wish I would have tried more of the menu, but I do love Thai noodles that much. Now every time I eat Thai noodles I have so many wonderful memories of that trip and that little restaurant. Maybe it was the lapping water against the beach, perhaps it was the local crudely playing American cover songs on his electric guitar in the background, or little Bowb that made these dinners so memorable, but those noodles were amazing.

Today’s recipe is Peanut and Daikon Radish Noodle Salad – a warm Thai salad made from spiralized daikon radish noodles instead of rice noodles. It’s sweet, spicy, savory, crunchy, and full of bright flavor from the raw vegetables. And the best part – it has half the carbs of traditional rice noodles. Happy noodle eating!

Peanut and Daikon Radish Noodle Salad

Servings: 4

Prep Time: 25 minutes                  Cook Time: 3 minutes

Ingredients

Salad:

  • 1 lb daikon radish
  • 2 Tbsp lime juice
  • 1 1/2 C frozen and shelled edamame, thawed
  • 1 1/2 C diced red pepper
  • 1 15 oz can baby corn, drained and chopped
  • 2 tsp peanut oil
  • 1/3 C green onion, finely diced
  • 1/3 C cilantro, chopped
  • 1/3 C chopped peanuts

Dressing:

  • 1/3 C creamy peanut butter
  • 2 Tbsp rice vinegar
  • 2 Tbsp low sodium soy sauce or liquid aminos
  • 3 Tbsp honey or agave nectar if vegan

Directions

1. Using a spiralizer, spiralize the daikon radish on a medium setting (the setting will vary based on the brand of spiralizer you use) and toss in a mixing bowl with 2 Tbsp lime juice. Refrigerate until you’re ready to use.

2. In a small bowl mix together all of the dressing ingredients until creamy and thick, and then set aside.

3. Prep green onions, cilantro, and peanuts for topping and set aside.

4. Prep your edamame, red pepper, and baby corn. Preheat a pan with 2 tsp peanut oil over medium high heat for 1 minute. Add your vegetables to the pan and cook for 3 minutes. Your vegetables should be lightly blackened, but not completely cooked through.

5. While your vegetables are cooking, toss the peanut dressing in with the daikon radish noodles until they are evenly coated and then divide among 4 plates.

6. Top each plate of daikon noodles with the hot, stir-fried veggies. Garnish with fresh green onions and cilantro and serve warm.

plate-of-radish-noodle-salad

 

overhead-of-salad

 

taking-a-bite-of-salad

Peanut and Daikon Radish Noodle Salad
 
Print
Prep time
25 mins
Cook time
3 mins
Total time
28 mins
 
Peanut and Daikon Radish Noodle Salad is a warm Thai salad made from spiralized daikon. It's sweet, spicy, savory, crunchy, and full of bright flavor.
Author: Rachel Hanawalt
Recipe type: Salads
Cuisine: Thai
Serves: 4
Ingredients
Salad:
  • 1 lb daikon radish
  • 2 Tbsp lime juice
  • 1½ C frozen and shelled edamame, thawed
  • 1½ C diced red pepper
  • 1 15 oz can baby corn, drained and chopped
  • 2 tsp peanut oil
  • ⅓ C green onion, finely diced
  • ⅓ C cilantro, chopped
  • ⅓ C chopped peanuts
Dressing:
  • ⅓ C creamy peanut butter
  • 2 Tbsp rice vinegar
  • 2 Tbsp soy sauce or liquid aminos
  • 3 Tbsp honey or agave nectar if vegan
  • ¼ tsp salt
Instructions
  1. Using a spiralizer, spiralize the daikon radish on a medium setting (the setting will vary based on the brand of spiralizer you use) and toss in a mixing bowl with 2 Tbsp lime juice. Refrigerate until you're ready to use.
  2. In a small bowl mix together all of the dressing ingredients until creamy and thick, and then set aside.
  3. Prep green onions, cilantro, and peanuts for topping and set aside.
  4. Prep your edamame, red pepper, and baby corn. Preheat a pan with 2 tsp peanut oil over medium high heat for 1 minute. Add your vegetables to the pan and cook for 3 minutes. Your vegetables should be lightly blackened, but not completely cooked through.
  5. While your vegetables are cooking, toss the peanut dressing in with the daikon radish noodles until they are evenly coated and then divide among 4 plates.
  6. Top each plate of daikon noodles with the hot, stir-fried veggies. Garnish with fresh green onions and cilantro and serve warm.
3.2.2929

Nutrition Facts
4 servings per container
Serving size

Amount per serving
Calories 439
% Daily Value*
Total Fat 19g 24%
Saturated Fat 2.6g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 478.2mg 21%
Total Carbohydrate 47.2g 16%
Dietary Fiber 12.7g 43%
Total Sugars 23.1g
Includes g Added Sugars 0%
Protein 22.4g

Calcium 9.6mg 1%
Iron 30.7mg 171%
Not a significant source of vitamin D, or potassium.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Filed Under: Recipes, Salads Tagged With: Asian, baby corn, CSA veg, Daikon, Diabetic Diet, edamame, Low Carb, Peanut, Radish, red pepper, Thai, Vegan, Vegetarian, warm salad

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Comments

  1. allie @ Through Her Looking Glass says

    August 11, 2015 at 2:19 pm

    Dear Rachel – love this PEANUT AND DAIKON RADISH NOODLE SALAD. And for the record, I’d never heard of pad see ew. What a great and memorable experience to spend that time in Nepal and Thailand. My husband was in Nepal on a missions trip last fall. The pictures he brought back were breathtaking. Sadly much of the landscape looks very different now with the recent earthquakes. Hope I get to try this great dish and I so enjoyed hearing about your experiences, including Bob the dog.

    Reply
    • Rachel says

      August 12, 2015 at 11:37 am

      You’re husband is a lucky guy having had the opportunity to spend some time in Nepal. I always get so excited when I hear about other people who have been there! When we were there my grandparents were with a missions organization. I was 14, so I was busy being a teenager while attending an international school. The whole experience was life changing for me!

      Reply

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  1. Peanut and Daikon Radish Noodle Salad from Simple Seasonal - Yum Goggle says:
    April 16, 2015 at 10:04 am

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Hi, I'm Rachel! Welcome to Simple Seasonal, a resource for simple, healthful, and delicious recipes that help you make the most of seasonal produce from your local farmer's market, CSA, or home garden. Simple Seasonal is committed to a whole foods diet. With an occasional cookie... ;)


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