Low-Carb Pad Thai Alternative: Radish 'Pad Thai' Salad
Winter is here and so is the radish season. And following the news about the 'bomb cyclone' snow storm in the Northeast makes me really grateful for the weather in California and for our decision to move to the West Coast last year.
Anyway, back to radishes. I've been doing organic vegetable delivery for several years already, which has significantly expanded my cooking repertoire (check out my earlier post on vegetable delivery here.) But there are still some vegetables that make me search for recipes every time I get them. And this is really one of the reasons I do vegetable delivery - it forces you outside of your food comfort zone into much more creative and versatile cooking.
When I got a gigantic daikon radish in my box last week, I had no clue what to do with it at first. But then I saw my neglected vegetable spiralizer tucked in in my kitchen closet. I thought it was finally time to use it. And that's how we ended up with this delicious radish 'Pad Thai' dinner salad. Not only is it full of flavor, it is also quite filling and can serve as a great low-carb alternative to a traditional Pad Thai.
Radish 'Pad Thai' Salad Recipe
Ingredients:
- 1/2 large daikon radish
- 1/2 can of corn (7-8 oz)
- 1/2 package of Trader Joe's ready-to-eat shelled edamame (about 5 oz)
- 1 red bell pepper, chopped
- 3-4 large springs of green onion
- 1 small bunch of cilantro
- 1/4 cup crashed peanuts
- 1 lime
Dressing:
- 2 tbsp gluten-free tamari soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp creamy peanut butter
Preparation:
- Julienne or spiralize daikon radish and soak it in the juice of 1 lime for at least 1-2 hours prior to using in the salad.
- Add all salad ingredients, including lime-marinated radish, in a large salad bowl.
- Mix all dressing ingredients and add to the salad. Mix well and serve.
Optional: You can also add shrimp or chicken to the salad to make it a complete entree salad. Enjoy!