Peanut And Daikon Radish Noodle Salad Recipe

Name: Peanut And Daikon Radish Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 1 pound daikon radish; 2 tablespoons lime juice; 1 1/2 cups frozen and shelled edamame, thawed; 1 1/2 cups diced red pepper; 1 15 oz can baby corn, drained and chopped; 2 teaspoons peanut oil; 1/3 cup green onion, finely diced; 1/3 cup cilantro, chopped; 1/3 cup chopped peanuts; Dressing; 1/3 cup creamy peanut butter; 2 tablespoons rice vinegar; 2 tablespoons low sodium soy sauce; 3 tablespoons honey

Servings: persons

Salad
1 pound daikon radish
2 tablespoons lime juice
1 1/2 cups frozen and shelled edamame, thawed
1 1/2 cups diced red pepper
1 15 oz can baby corn, drained and chopped
2 teaspoons peanut oil
1/3 cup green onion, finely diced
1/3 cup cilantro, chopped
1/3 cup chopped peanuts
Dressing
1/3 cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons low sodium soy sauce
3 tablespoons honey

1
1. Using a spiralizer, spiralize the daikon radish on a medium setting (the setting will vary based on the brand of spiralizer you use) and toss in a mixing bowl with 2 Tbsp lime juice. Refrigerate until you're ready to use.
2
2. In a small bowl mix together all of the dressing ingredients until creamy and thick, and then set aside.
3
3. Prep green onions, cilantro, and peanuts for topping and set aside.
4
4. Prep your edamame, red pepper, and baby corn. Preheat a pan with 2 tsp peanut oil over medium high heat for 1 minute. Add your vegetables to the pan and cook for 3 minutes. Your vegetables should be lightly blackened, but not completely cooked through.
5
5. While your vegetables are cooking, toss the peanut dressing in with the daikon radish noodles until they are evenly coated and then divide among 4 plates.
6
6. Top each plate of daikon noodles with the hot, stir-fried veggies. Garnish with fresh green onions and cilantro and serve warm.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Salad, 1 pound daikon radish, 2 tablespoons lime juice, 1 1/2 cups frozen and shelled edamame, thawed, and more.

Yes, Peanut And Daikon Radish Noodle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Peanut And Daikon Radish Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions