Hey everyone! I recently posted this recipe in my April Newsletter, but honestly, it's such a hit with my family that I decided that I would share it on here with all of you!
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· 1 Daikon Radish
· 1 cooked chicken breast or ½ cup shredded chicken
· ½ cucumber
· 1 mango
· ½ red onion
· ¼ cup coriander
· ½ avocado
· 1 lime
Ingredients for Sauce:
· 1 ½ tbsp. peanut butter (or cashew butter if paleo)
· 1 tbsp. sesame oil
· 1 tsp. tamari (or soy sauce)
· 3 tbsp. orange juice
· 2 tsp. lime juice
1. Wash and scrub the Daikon Radish thoroughly to remove as much dirt as possible. Peel the outer skin off using a vegetable peeler.
2. Using a cheese slicer, cut thin strips running all the way down the length of the radish. Try not to push down too hard when peeling to keep the slices as thin as possible. Once you get close to the center of the Daikon it may become harder to slice as the flesh will have more holes, so flip the radish over and continue slicing on the other side. Depending on the length of the Daikon, each strip will make 2 rolls.
3. Prepare your filling. Shred the chicken and sprinkle it with the juice of 1 lime. Finally, dice the peanuts and cut the mango, avocado and cucumber into thin strips.
4. To assemble, lay out 1 strip of the radish and top with a few pieces of each filling. Top with coriander and then roll, ensuring you press down and keep the rolls tight. Repeat with the remaining rolls.
5. To make the sauce, place all of the ingredients listed above in a hand blender and pulse until well combined. You may want to add more orange juice depending on desired consistency. This sauce can be made up to 2 days ahead and stored in a sealed container in the fridge.