Daikon Pasta and Kimchi
I love my Veggetti Pro Table-Top Spiral Slicer to make veggie noodles. Click HERE to find it!
Ingredients
- 1 lb daikon swirled into "noodles"
- 4 cups marinara sauce
Instructions
- Peel the daikon.
- Cut the ends off of the daikon.
- Using the Joyce Chen 51-0662, Saladacco Spiral Slicer, swirl into long thin noodle-like shapes.
- Place into a sauce pan, cover with marinara sauce and saute for 10 to 20 minutes or until the daikon is to your desired done-ness.
- Remove from heat and serve.
Notes
NUTRITIONAL COMPARISON (per serving)
Traditional Pasta = 385 calories, 3g fat, 16g protein, 75g carbs, 3.7g fiber (71.3 effective carbs)
Daikon Pasta = 85 calories, 0.5g fat, 5.5g protein, 8g carbs, 3.5g fiber (6% fat, 26% protein, 38% carbs)
NOTE: ADD fat to this recipe to make it ketogenic. Suggestions: Burratta cheese, poached egg, bone marrow, OR shredded beef shoulder)
Traditional Pasta = 385 calories, 3g fat, 16g protein, 75g carbs, 3.7g fiber (71.3 effective carbs)
Daikon Pasta = 85 calories, 0.5g fat, 5.5g protein, 8g carbs, 3.5g fiber (6% fat, 26% protein, 38% carbs)
NOTE: ADD fat to this recipe to make it ketogenic. Suggestions: Burratta cheese, poached egg, bone marrow, OR shredded beef shoulder)