Healthy daikon "noodles" are tossed with cucumber carrots herbs and avocado with tamari-lime and creamy cashew sauce. Vegan and gluten-free.
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 Bon Appétit | 2018-05-17 16:00:24 |  4,398,717 Views |
Brad Makes Giardiniera (Italian Pickle Relish) | It's Alive | Bon Appétit
I’ve made zucchini noodles quite a few times (here and here to name a few). Zoodles seem to be all the rage these days but have you tried doodles? Doodles (that’s what I call them) are noodles made from daikon and they’re amazing. They have a little more bite than zucchini noodles and I find them to be less watery. I love that they look like rice noodles but these noodles are all vegetables.
To go with the daikon noodles I made these bowls with cucumber carrots radishes tofu and fresh herbs. These are all banh mi vegetables so this is somewhere between a deconstructed banh mi and a noodle bowl I always get at Elizabeth Street Cafe. With avocado of course.
Serve these bowls with a bright tangy sauce. This one is made with lime rice vinegar and tamari – it’s salty in that good fish sauce kind of way but without the fish sauce. I also made a creamy cashew sauce to serve on the side. I know two sauces seems like extra work but I just mixed some sauce #1 with cashew butter (you can also use peanut butter) and voila – 2 sauces. The first sauce is very light and the creamy cashew sauce is rich so they go well together.
