Makes 2 servings
The daikon radish (found at any Asian market) is a very large, long root vegetable that has a milder flavor than other radishes. Because they are so long you can use a julienne peeler or a mandoline to slice long, thin, strands of “spaghetti.”
Ingredients
- 1 teaspoon peanut oil or other vegetable oil
- 1 garlic clove, minced
- 2 cups stems removed and roughly chopped kale leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup vegetable broth (wild mushroom broth is excellent), plus more as needed
- 1 daikon radish, julienned lengthwise into “spaghetti” (about 4 cups)
- 2 cups shredded cooked chicken (5 ounces)
- 1/4 cup Tahini Soy Dressing
- 1/2 teaspoon hot chili sauce
- 1/2 teaspoon agave syrup
- 2 tablespoons fresh lime juice
- 1/4 cup chopped cilantro
- 2 tablespoons chopped peanuts
Directions
- Heat peanut oil in a large sauté pan over medium high heat. Add the garlic and cook just until soft. Add the kale, 1/4 teaspoon of the salt, the pepper, and vegetable stock. Cover and steam for 2 minutes.
- Add the daikon radish and more stock, if necessary, and continue to steam until the vegetables are soft but not mushy.
- Meanwhile, combine the chicken, dressing, chili sauce, agave syrup, and the remaining ¼ teaspoon salt in a medium saucepan and bring to a simmer.
- When the vegetables are soft, add the lime juice and cilantro and toss. Top the vegetables with the chicken mixture and peanuts.
