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 
Course: Main Course, Salad
Author: Chef Emily Bucks


  • Mandolin
  • Knife
  • Large Bowl
  • Blender



  • 1 Large Daikon
  • 1 Medium Carrot
  • 4 Fresh Basil Leaves


  • Cup Creamy Peanut Butter, Almond Butter, or Sunflower Butter
  • 2 Tbsp. Soy Sauce
  • 3 Tbsp. Maple Syrup, Agave, or Honey
  • ½ Lime About 2 Tbsp. Lime Juice
  • 1 tsp. Chili Powder
  • ½ Jalapeño
  • 2 Tbsp. Shredded Ginger
  • 2 Tbsp. Water


  • Bean Sprout
  • Roasted Peanuts or Almonds
  • Fresh Cilantro


Prepare Dressing.

  • Blend all dressing ingredients together in a blender.

Prepare Noodles.

  • 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. 

Plate and Serve.

  • Pour the dressing over the “noodles.” 
  • Divide the “noodles” into 4 separate bowls.
  • Top with roasted peanuts, fresh cilantro, and bean sprouts.
  • Add chopped jalapeño or green onions if desired.