This beautiful daikon radish turned into a tasty veggie noodle salad makes the perfect lunch!
With the onset of warmer weather brings the joys of spiralized noodles!
Isn’t that what you were thinking, too?
I feast on vegetable noodles year round but I REALLY look forward to them when the weather gets warmer. I especially love to whip up my favorite marinara sauce in the Vitamix and toss it with zucchini noodles. Such an easy, delicious and light lunch that I crave.
I also like to get creative sometimes and try to spiral something I’ve never tried before. That’s how this Asian Daikon & Tofu Salad was born.
I found these gorgeous Daikon radish at the Whole Foods and thought, what can I make with these beauties? I knew just by looking at them they would make beautiful noodles, so I set out to create this tasty lunch salad.
The cool thing about this recipe is not only that the noodles look exactly like real pasta, but you also get the warmth from the cooked veggies with the crunch from the uncooked ones. I also love the combination of flavors! The spicy bite of the raw spiralized Daikon noodles and the sweetness from the sautéed bell peppers and mushrooms is perfectly matched.
I decided to make things super easy on myself and go with a bottled Asian salad dressing and baked marinated tofu. The soy ginger dressing from Tessemae’s is one of the few brands I allow on my Nourish program because it’s really just as if I made it myself. The tofu I bought from Trader Joes. I love that it’s organic and the flavor is subtle. It’s a simple way to add some protein to a salad and it’s my go-to for recipes exactly like this.
If you’ve never tried spiralizing your veggies, you should give it a whirl! From sweet potato, to zucchini to beets, I promise it will change the way you think about pasta and you’ll see a whole new world of options when you look at your veggies. It did for me!
The spicy bite of the raw daikon noodles and sweetness from the sautéed veggies is perfectly matched! @2eatwellRD Tweet this
Soy Ginger Daikon and Tofu Salad
- 2-3 Daikon radish, spiralized
- 8 oz Shitake mushrooms
- 1 bell pepper, chopped
- 1 cup cabbage, shredded
- 1 carrot, julienned
- 1/2 tsp sea salt
- 8 oz baked tofu, diced
- 1/4 cup Soy Ginger salad dressing
- 1 Tbsp olive oil
- Peel and spiralize radish
- Peel and julienne (or peel) carrot
- Shred cabbage (I bought pre-shredded)
- Heat olive oil in pan to medium high heat. Add peppers and mushrooms, season with salt and saute until tender
- Add cabbage and cook 1-2 minutes more
- In a large bowl, toss radish and carrot with dressing
- Using tongs, combine warm pepper mixture with radish and carrot
- Top with diced tofu
- Serve immediately