Earthy and grounding: Daikon Kimchi salad

This recipe is perfect for feeling grounded and connected to the earth. Brightly colored daikon radishes and fermented kimchi make this earthy salad visually appealing. I love how the brightness of the radish complements the spiciness of the kimchi, with just a hint of sweetness.

This recipe is simple and tastes better as it sits, so feel free to make a double recipe and enjoy for a couple of days. I’ve even enjoyed this in a raw wrap that I make!

Equipment:

Spiralizer: For this recipe, you will need a spiralizer. I got mine at Wal-mart years ago but you can certainly find a huge variety on Amazon. Mine is pretty simple with three plates that give you an option for thin spirals, thick spirals, and flat ribbons.

My spiralizer… with a beautiful purple carrot

Grater: I use a grater to shred my raw sweet potatoes

Serves One

Ingredients:

1 small raw daikon radish, any color, spiraled

1 small raw carrot, spiraled

1/4 cup raw sweet potato, shredded

1/2 a bell pepper, any color, julienned

1-2 leaves of kale, destemmed and finely minced

1/4 cup Kimchi

Dressing:

1/4 cup aquafaba (the liquid from a can of chickpeas or the water that you cooked your chickpeas in) click here to learn how to make your own aquafaba

2 TB rice wine vinegar

1 tsp maple syrup

1 TB sesame seeds (toasted)

1 TB chili pepper flakes (more or less, depending on your tastes)

Optional: 3 oz of extra-firm tofu, drained and pressed and broken into bite-size pieces

Instructions:

1. Wash all veggies really well, but I don’t peel the radishes or carrots. Most of the nutrients are found in the peel, so buy organic if you can, and wash really well whether they are conventional or organic.

2. Prepare the veggies:

   1. Spiralize the radish and carrot

   2. Shred the sweet potato

   3. Julienne the pepper

   4. Finely mince the kale

3. Throw the prepared veggies in a bowl and set to the side.

4. Prepare the dressing:

   1. Open a can of unsalted chickpeas, drain the liquid out, making sure to catch the liquid. We are after the liquid the chickpeas are in, not the chickpeas themselves. You can set them to the side and use them in another salad tomorrow! Another option is to make your own aquafaba. Find out how to do that here.

   2. Into a small bowl, add all the dressing ingredients and mix well.

   3. If you are including the tofu, I like to tear it into little chunks and throw it right into the dressing bowl. and let it soak up the dressing. Stir the tofu chunks around and then pour the entire contents of the dressing bowl, along with the tofu, into the prepared veggie bowl.

   4. If you are not using tofu, then you are ready to pour the dressing onto the prepared veggies.

   5. Add the kimchi.

   6. Mix it all up and enjoy!