Name: Daikon Noodles with Red Cabbage, Spinach Slaw and Sesame Mustard Dressing
Prep time: 20 min
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

Fresh, crisp and tangy, these daikon noodles with red cabbage and spinach slaw are irresistibly crunchy.

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

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.

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

Super versatile daikon 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, not to mention that it’s chock full of nutrients, anti-oxidants and cancer protective compounds.

Ribbons of julienned spinach add color and its own plethora of vitamins like vitamn K, A and folate. 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 spice.

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

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!

Have you tried daikon noodles?

Serves serves 2 to 4

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

Fresh, crisp and tangy, these daikon noodles with red cabbage and spinach slaw 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

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.

Notes

Gluten-Free, Grain-Free, Paleo, Vegan, Raw

https://gourmandeinthekitchen.com/daikon-noodles-with-red-cabbage-spinach-slaw-and-sesame-mustard-dressing/

gourmandeinthekitchen.com

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