Daikon Spaghetti with Chicken and Tahini Soy Dressing
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…

CIA FOODIES

Daikon Spaghetti with Chicken and Tahini Soy Dressing

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

  1. 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.
  2. Add the daikon radish and more stock, if necessary, and continue to steam until the vegetables are soft but not mushy.
  3. Meanwhile, combine the chicken, dressing, chili sauce, agave syrup, and the remaining ¼ teaspoon salt in a medium saucepan and bring to a simmer.
  4. When the vegetables are soft, add the lime juice and cilantro and toss. Top the vegetables with the chicken mixture and peanuts.

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