-Peel 2 medium or 1 large daikon radish.
-Peel 4 carrots
-Use a julienne peeler, mandoline or spiralizer (or even a potato peeler) to create noodles from the daikon and carrots.
-Place in a bowl and add the following:
4 cups mung bean sprouts
4 green onions, thinly sliced
12 ounces tofu, cut into small dice
¼ cup cilantro leaves or some chives, chopped
2 TBS black sesame seeds
-Stir together the following to make a sauce:
½ cup peanut butter
4 TBS lime juice
2 TBS clear honey
2 TBS tamari or soy sauce
1 pinch ground cayenne pepper or more to taste
2 tsp fresh ginger, grated
About 3 TBS water, to thin
-Taste and adjust the seasoning.
-Pour over the vegetables and toss to combine using your hands.
-Make sure that every single strand is covered in dressing.
-Serve with a slice of lime, chopped coriander and sesame seeds on top.