We’ve all heard about Zoodles…spiralized zucchini that often takes the place of pasta in savory dishes.
Well, I’ve come up with Doodles! Spiralized Daikon radish that works equally as well in hot and cold dishes.
Until yesterday, I had never bothered with Daikon radish, a huge mild white winter radish from Asia. A cruciferous vegetable high in fiber and low in calories, this vegetable is indeed an underappreciated powerhouse. When I was at the upscale Asian market in my neighborhood this weekend, I noticed boxes and boxes of these radishes around the produce department. Clearly a seasonal loss leader, they were priced at 49 cents a pound so I decided to buy one. At the time, I didn’t know what I’d do with it but I figured something would strike my fancy.
At home, I was going to originally prep the ingredients for my Asian Chicken Salad but the weather was awful over the weekend and the chill permeated so I ditched the salad idea and decided to craft a warm and soothing Asian soup. That’s when I had my AHA moment. The Daikon was on my counter and it occurred to me that the elongated vegetable would be perfect spiralized!
So, I readied my KitchenAid Spiralizer with the fine spiralizer attachment, cut the daikon into five inch chunks, and attached it to the spiralizer. It spiraled perfectly and the “Doodles” worked great in an Asian pho with shredded Napa cabbage, cilantro, Thai basil and scallions. I simmered them in a homemade Asian-style chicken broth over moderately high heat for about three or four minutes. After that, they softened a bit but retained some crunch. A very satisfying low carb and low calorie way to get a hefty hit of vegetables on a cold rainy Seattle day.
I didn’t use them all in one go yesterday so I stashed the leftover Doodles in the fridge and they stored perfectly—no browning or discoloring and they remained crispy and crunchy overnight.
So, if you find Daikon on sale and you happen to have a spiralizer in your kitchen, give Doodles a go!