This Noodle-inspired dish is made of fresh raw Daikon to make the "noodles" and has a generous amount of fresh Basil. Chopped Bok Choy and Micro Greens round out the greens and textures and it's topped with Sun-dried Mandarins for sweetness and zing!
For one-two servings
The Dish
- One large Bok Choy - Chopped
- 1/2 of large Daikon - Peeled into long wide noodles
- 1/4 cup Fresh Basil Leaves - chopped
- 1/2 package of Trader Joe’s Micro Greens
- 1 teaspoon Lime Zest
FOR WOW FACTOR:
- 1/2 cup of Dried Mandarins - as topping
- sprinkle of Black Sesame Seeds - optional - just makes it prettier
Toss in Asian Dressing, top with crunchy dried mandarins and black sesame seeds and enjoy immediately.
This is my favorite dressing, so when I make it, I make a lot because it will last refrigerated for 4 weeks.The Asian Sweet Lime Ginger Dressing 24oz portion (way more than you need for this one dish)
- 1/2 cup Lime juice
- 1/2 cup Gluten-Free Tamari
- 1/2 cup Natural, Low-Glycemic Sweetener of your choice: Coconut Nectar is nice, but I'd love to try it with Jerusalem Artichoke Syrup. It also works with raw honey and raw agave
- 1/2 cup Ginger Juice (or if your blender is powerful like a VitaMix, you can blend with fresh ginger root - 2-3 inches of a ginger root knob)
- 1 cup olive oil
Emulsify by blending it all in a high-speed blender
Why Daikon is so good for you:
Daikon is a cruciferous vegetable related to broccoli, kale and cabbage with a variety of health benefits.
The word Daikon literally means "big root", and it has made its way to American cuisine. It is similar to small red radishes, but the flavor of daikon is not quite as strong. Fresh daikon is crisp, and its texture has been described as similar to an Asian pear.
Daikon is used regularly in Japanese cuisine. The type of daikon typically found in North America is large, white and shaped like a carrot. Daikon appears in different salads and many recipes with noodles. This radish is known for its health benefits, and is easy to cook at home. Daikon can be cut into small strips and stir fried, boiled or eaten raw. When serving daikon raw, immerse it in water to prevent it from oxidizing.
The large quantities of vitamin C and folacin found in daikon provide many of its health benefits. A tea is made with daikon, shitake mushrooms and seaweed (kombu), which is used to lower fever and fight infection.
Several scientific studies reveal that daikon has different enzymes that benefit the digestion of protein and fats, particularly the ones found in raw fish. An old natural remedy in Japan advises grating one tablespoon of daikon into a small amount of soy sauce and taking it to cleanse the system of excess fat and animal protein, and when daikon is cooked with seaweed it makes a broth that removes dairy buildup.
The enzymes found in daikon can slow the production of a carcinogen found in the chemicals of many processed foods, and a few natural ones. This carcinogen, nitrosamine, will attack the stomach, but daikon is used to combat nitrosamine's effects. When eaten raw, daikon operates as a diuretic and a decongestant.
Besides the digestive health benefits of daikon, it is used to cleanse the blood of toxins. Many people believe that eating daikon will help increase their base metabolism and support a healthy circulatory system.
