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
4Fresh Basil Leaves
⅓CupCreamy Peanut Butter, Almond Butter, or Sunflower Butter
3Tbsp.Maple Syrup, Agave, or Honey
½LimeAbout 2 Tbsp. Lime Juice
Roasted Peanuts or Almonds
Blend all dressing ingredients together in a blender.
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.