Course: Dinner
Cuisine: Japanese
Keyword: gluten-free, nom nom paleo, nomnompaleo, paleo, Whole30
Yes, you need to blanch and chill the spiralized daikon to get the proper noodle texture and remove the radish-y flavor. Trust me: It’s worth the extra step. Too much work and/or can’t find daikon at the grocery store? Substitute raw celery root, parsnip, zucchini, or jicama instead! No excuses, bub.