How far in advance can I make peanut and daikon radish noodle salad [vegan]?

Prepare components ahead, but toss salad with dressing just before serving.

What makes a good vegan salad salad?

Quality vegetables, a flavorful dressing, and protein sources are key.

Can I make peanut and daikon radish noodle salad [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is peanut and daikon radish noodle salad [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does peanut and daikon radish noodle salad [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Peanut and Daikon Radish Noodle Salad
[Vegan]

RH By: Rachel Hanawalt

Author Bio

Rachel is the creator of Simple Seasonal, a whole foods blog about making the most... Read More

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Peanut and Daikon Radish Noodle Salad [Vegan]

This warm, pad Thai-inspired salad is made from spiralized daikon radish noodles instead of rice noodles. It’s sweet, spicy, savory, crunchy, and full of bright flavor from the raw vegetables. Daikon radish is spiralized and then tossed in a creamy peanut dressing and stir-fried baby corn, edamame, and bell peppers.... Read More

Ingredients You Need for Peanut and Daikon Radish Noodle Salad [Vegan]

For the Noodles:

1 pound daikon radish
2 tablespoons lime juice
1 1/2 cup frozen and shelled edamame, thawed
1 1/2 cup diced red pepper
1 15-ounce 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

For the Dressing:

1/3 cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce or liquid aminos
3 tablespoons agave nectar

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How to Prepare Peanut and Daikon Radish Noodle Salad [Vegan]

Using a spiralizer, spiralize the daikon radish on a medium setting (and toss in a mixing bowl with 2 tablespoons of lime juice. Refrigerate until you’re ready to use.
In a small bowl, mix together all of the dressing ingredients until creamy and thick, and then set aside.
Prep green onions, cilantro, and peanuts for topping and set aside.
Prep your edamame, red pepper, and baby corn. Preheat a pan with 2 teaspoons of 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.
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.
Top each plate of daikon noodles with the hot, stir-fried vegetables. Garnish with fresh green onions and cilantro and serve warm.