Raw Daikon with Cucumber, Mangetout, Shiso & Flaxseed
by Matt Budden
A great raw food snack that is full of flavour for a healthy lifestyle
Serves 20 as a canape or snack
Ingredients
- 1 small Daikon Radish
- 50g Mange Tout
- ½ Cucumber
- 1 punnet Shiso Cress
- 50g Flaxseed whole seeds
- 50ml Rice Wine Vinegar
- 20ml Gluten Free Soy Sauce
Method
- Peel the daikon and slice very thinly preferably on a Japanese mandolin so you have long thin strips 4cm wide
- Cut long thin strips of the mange tout and cucumber and dress with the rice wine vinegar and soy
- Place the cucumber and mange tout mix on the daikon and top with the shiso and flaxseed – roll the daikon around the mix so you have an open spring roll style shap
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