Daikon noodles: the raw versus the cooked.
Daikon noodles: the raw versus the cooked.
This was the first time I've made a large quantity of daikon noodles with my mandonline. I've done zucchini before, but daikon is much easier and yields, I find, a much better texture and flavour. So, I decided to experiment a little with the saucing and plating.
Top sauce is daikon noodle with peanut sauce (peanut butter, nama shoyu, garlic, chili, dulse, sea salt and ginger) with chopped flat leaf parsely for garnish.
The bottom sauce is daikon noodle with raw macadamia sauce (macadamia butter, garlic, chili, dulse, sea salt, nama shoyu) with nori chiffonade and flat leaf parsley.
11 comments:
I love daikon (hence my husband's nickname) so I shall have to try this.
Thanks, Bazu. They were both good according to my official taster.
all I can say is ...mmmmmmmmmmmm
Thanks!
I love daikon, too. I especially love it as latkes, which is the polar opposite of raw food.
Oh noes! What about the enzymes? ;)
i keep looking at daikon at the grocery and not buying it. i think for lack of knowing what the hell to do with it.
these look like two fabulous ideas. thanks!
Daikon is fun as a noodle. But you can also make it into a soup or pickle it. Melody over at melomeals also does some interesting stuff with daikon.
The only times that I have had daikon- I remember it being inherently spicy, it's got a bit of natural kick to it, no?
looks great both ways!
mmm... daikon... both look very nice!
What a great idea! I haven't used my mandolin in a while.....
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