1 large daikon
1 medium carrot
4 fresh basil leaves
> Peel the carrot and daikon.
> Using the thin slice on a mandolin, slice the daikon length-wise. With a knife, cut the daikon pieces length-wise again to make “noodles.”
> Grate the carrot.
> Chop the basil.
> Place all ingredients in a large bowl.
1/3 cup creamy peanut butter, almond butter or sunflower butter
2 tablespoons soy sauce
3 tablespoons maple syrup, agave, or honey
½ a lime (about 2 tablespoons lime juice)
1 teaspoon chili powder
½ a jalapeño
2 tablespoons shredded ginger
2 tablespoons water
> Blend all ingredients together in a blender.
> Pour the dressing over the “noodles.”
Roasted peanuts or almonds
> Divide the “noodles” into 4 separate bowls.
> Top with roasted peanuts, fresh cilantro, and bean sprouts.
> Add chopped jalapeño or green onions if desired.
What to do with the ends of the carrots, herb stems, and ginger peels? Instead of putting them straight into the compost, store them in a container in the freezer. When the container is full, boil the scraps for half an hour in a soup pot, strain, and you’ve got a unique, homemade vegetable stock!
Emily is a private chef on Kauai. She has cooked her way through our National Parks as a backcountry chef, studied in France, and was head pastry chef at a large vegan and gluten-free restaurant in Wyoming. To book a personalized dinner with Emily, please contact her through www.chefemilybucks.com.
Featured Farms: Moloa’a Organica’a, Glory Farm with Hannah