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February 25, 2015

Daikon Radish Noodles with Sesame Mustard Dressing (Paleo, Vegan)

Home » Recipes » Courses/Meal » Salads » Daikon Radish Noodles with Sesame Mustard Dressing (Paleo, Vegan)

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These daikon radish noodles topped with red cabbage and spinach slaw and dressed with a sesame mustard dressing are irresistibly crunchy.

Daikon Radish Noodles with Sesame Mustard Dressing in Bowls

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.

Daikon Radish Noodles with Sesame Mustard Dressing with Chopsticks

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.

Daikon Radish Noodles with Sesame Mustard Dressing Close Up

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

Daikon Noodles with Red Cabbage, Spinach Slaw and Sesame Mustard Dressing

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

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Ingredients

  • 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

  1. Using a spiralizer or julienne peeler , create long strips of daikon noodles.
  2. 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
  3. 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.

Tags

Diet
vegetarian
vegan
lacto vegetarian
ovo vegetarian
pescetarian
Paleo
Allergy
gluten free
dairy free
egg free
wheat free
seafood free
treenut free
Courses
Salad

Nutrition

Calories

241 cal

Fat

19 g

Carbs

13 g

Protein

4 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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7.8.1.2
168
https://gourmandeinthekitchen.com/daikon-noodles-with-red-cabbage-spinach-slaw-and-sesame-mustard-dressing/
gourmandeinthekitchen.com

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Sylvie

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.

Filed Under: Courses/Meal, Diets, Gluten-Free, Grain-Free, Mains, Paleo, Raw, Recipes, Salads, Savory, Season, Spring, Vegan Tagged With: cabbage, daikon, noodles, sesame, spinach

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  1. nipponnin says

    March 10, 2015 at 10:22 pm

    Stunning photos! Beautifully prepared dish! I just loved that color combination.
    Reply
  2. Katherine says

    February 28, 2015 at 10:54 am

    This looks amazing and your photos are gorgeous!
    Reply
  3. Brian @ A Thought For Food says

    February 27, 2015 at 8:06 pm

    A beautiful, refreshing dish. I love veggie noodles and will sometimes do a 50/50 split of pasta and carrot or parsnip noodles. Haven't tried daikon noodles though and now I'm eager to give it a go.
    Reply
  4. Christiane ~ Taking On Magazines says

    February 27, 2015 at 12:43 pm

    Daikon noodles; brilliant! I love them and adore the thought of using them for the base of this dish. The whole thing sounds incredible delicious.
    Reply
  5. Shelley @ Two Healthy Kitchens says

    February 26, 2015 at 6:21 pm

    Gorgeous, and I just love the flavor profile of the dressing! So very quick and simple, too! Wonderful recipe! :D
    Reply
  6. Kelly @ The Nourishing Home says

    February 26, 2015 at 3:24 pm

    So pretty! Love the photos! It looks so delicious!! I love spiralizing, so this is on my must-make list! :) Thanks, Sylvie!
    Reply
  7. Kimberly/TheLittlePlantation says

    February 26, 2015 at 12:58 pm

    This looks stunning. Ilove the combination of colours and textures. Yummy!
    Reply
  8. Kate says

    February 25, 2015 at 11:37 pm

    Such a gorgeous use of daikon - I love the dressing and sprinkling of sesame seeds.
    Reply
  9. Laura (Tutti Dolci) says

    February 25, 2015 at 10:29 pm

    I love how light and refreshing these noodle bowls look!
    Reply
  10. Des @ Life's Ambrosia says

    February 25, 2015 at 10:23 pm

    I just got a sprializer for Christmas and have been looking for different things to do with it. This salad looks perfect!
    Reply
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