Close
Prep Time:30 minsTotal Time:30 minsServings:5Yield:5 servingsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:5Yield:5 servings
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:5
Servings:
5
Yield:5 servings
Yield:
5 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1English cucumber, peeled (about 7 ounces)1daikon radish, peeled (about 12 ounces)3carrots (about 3 1/2 ounces)2cupsthinly sliced Savoy cabbage½teaspoonkosher salt1cupraw cashews¾cupsnipped fresh cilantro, divided3green onions, chopped½cuplime juice2tablespoonsagave nectar1fresh jalapeño pepper, seeded and finely chopped (about 1 1/2 tablespoons; see Tip)1tablespoontamari2teaspoonsgrated fresh ginger2teaspoonssesame oil3clovesgarlic
Cook Mode(Keep screen awake)
Ingredients
1English cucumber, peeled (about 7 ounces)
1daikon radish, peeled (about 12 ounces)
3carrots (about 3 1/2 ounces)
2cupsthinly sliced Savoy cabbage
½teaspoonkosher salt
1cupraw cashews
¾cupsnipped fresh cilantro, divided
3green onions, chopped
½cuplime juice
2tablespoonsagave nectar
1fresh jalapeño pepper, seeded and finely chopped (about 1 1/2 tablespoons; see Tip)
1tablespoontamari
2teaspoonsgrated fresh ginger
2teaspoonssesame oil
3clovesgarlic
DirectionsUsing a vegetable peeler, cut the cucumber, daikon radish, and carrots lengthwise into long julienne “noodles” or “ribbons.” In a very large bowl, toss together the vegetable noodles, cabbage, and kosher salt. Set aside while preparing the pesto. Reserve any liquid that is released from the vegetables as they stand.For pesto, in a food processor or blender combine cashews, 1/2 cup cilantro, the green onions, lime juice, agave nectar, chile pepper, tamari sauce, ginger, sesame oil, and garlic. Cover and blend or process until smooth. If necessary, add some of the liquid from the salted vegetables or a little water to thin mixture to a sauce consistency.Toss the vegetable noodles with the pesto; sprinkle with the remaining 1/4 cup cilantro.TipsTip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.Originally appeared: Diabetic Living Magazine
Directions
Using a vegetable peeler, cut the cucumber, daikon radish, and carrots lengthwise into long julienne “noodles” or “ribbons.” In a very large bowl, toss together the vegetable noodles, cabbage, and kosher salt. Set aside while preparing the pesto. Reserve any liquid that is released from the vegetables as they stand.For pesto, in a food processor or blender combine cashews, 1/2 cup cilantro, the green onions, lime juice, agave nectar, chile pepper, tamari sauce, ginger, sesame oil, and garlic. Cover and blend or process until smooth. If necessary, add some of the liquid from the salted vegetables or a little water to thin mixture to a sauce consistency.Toss the vegetable noodles with the pesto; sprinkle with the remaining 1/4 cup cilantro.TipsTip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Using a vegetable peeler, cut the cucumber, daikon radish, and carrots lengthwise into long julienne “noodles” or “ribbons.” In a very large bowl, toss together the vegetable noodles, cabbage, and kosher salt. Set aside while preparing the pesto. Reserve any liquid that is released from the vegetables as they stand.
For pesto, in a food processor or blender combine cashews, 1/2 cup cilantro, the green onions, lime juice, agave nectar, chile pepper, tamari sauce, ginger, sesame oil, and garlic. Cover and blend or process until smooth. If necessary, add some of the liquid from the salted vegetables or a little water to thin mixture to a sauce consistency.
Toss the vegetable noodles with the pesto; sprinkle with the remaining 1/4 cup cilantro.
Tips
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Originally appeared: Diabetic Living Magazine
Rate ItPrint
Nutrition Facts(per serving)249Calories15gFat28gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
