Fresh, crisp and tangy, these daikon noodles with red cabbage and spinach slaw are irresistibly crunchy.
This noodle salad is all about the crisp and crunch of the shredded slaw, the cool slipperiness of the daikon noodles and the punch of heat from the sesame mustard dressing.
I particularly like the combination of cabbage, spinach and daikon together because it’s light but substantial enough to be filling. Each bite packs a bold punch of textures and flavors that’s complimented by the nuttiness of two kinds of sesame seeds and the zip of spicy mustard.
Sunchokes are sautéed with mushrooms and finished with a shower of parsley, garlic and lemon.
With a sweet nutty taste and a tender creamy interior when cooked, sunchokes are a welcome cool weather departure from potatoes and other root vegetables.
Also known as Jerusaleum artichokes (although not related in any way with either) they are part of the sunflower family and look a little like knobs of ginger root.