These daikon radish noodles topped with red cabbage and spinach slaw and dressed with a sesame mustard dressing are irresistibly crunchy.
This noodle salad is all about the crisp and crunch of the shredded slaw, the cool slipperiness of the daikon radish 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.
Super versatile daikon radish stands in for traditional noodles here and offers a mild counterpart to the more assertive flavors of the red cabbage and spinach.
The red cabbage thinly sliced is all about the crunch. Ribbons of julienned spinach add color while black and white sesame seeds bring out the flavors of the slaw and bring a subtle nuttiness to the dish. Tossed in a sesame mustard dressing the whole thing sings of freshness and crunch.
All that’s needed is a little prep time slicing and making noodles from the daikon with a julienne peeler and the rest is simply a matter of assembly. If you’re in a hurry the dressing, slaw and noodles can all be prepared ahead of time and assembled when you’re ready to eat. And this is the kind of salad that benefits from being dressed a little ahead of time, so it’s perfect for packing for lunches or picnics.
I can’t think of a better way to break up the monotony of winter meals than with a big colorful, crunchy bowl of these noodles!
Serves 2 to 4
Sylvie Shirazi
These daikon radish noodles topped with red cabbage and spinach slaw and dressed with a sesame mustard dressing are irresistibly crunchy.
20 minPrep Time
20 minTotal Time
Save RecipeIngredients
- 3 to 4 large Daikon radishes, peeled
- 1/2 large head red cabbage, thinly sliced
- 4 oz baby spinach, thinly sliced
- 2 Tablespoons/30ml extra virgin olive oil
- 2 teaspoons/10ml toasted sesame oil (use un-toasted for a fully raw recipe)
- 1 ½ Tablespoon/22ml apple cider vinegar
- 1 teaspoon/5ml maple syrup (or use raw coconut nectar)
- 2 teaspoons/10ml Dijon mustard
- A pinch of sea salt
- A pinch of freshly ground black pepper
- 2 Tablespoons/30g white and black sesame seeds
Instructions
- Using a spiralizer or julienne peeler , create long strips of daikon noodles.
- Whisk together the olive oil, sesame oil, apple cider vinegar, maple syrup, Dijon mustard and a pinch of salt and pepper together in a large serving bowl
- Toss the noodles with the dressing and thinly sliced red cabbage and spinach. Add the white and black sesame seeds and let site for at least 10 minutes before serving to allow the flavors to marry.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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