Radish with a cashew nut spread and seaweed from Chantal Voets can be prepared in 5 minutes. You make this dish with 4-Algae botanico-mix from Amanprana. This recipe from the Asian kitchen is delicious as Tapas & snacks & Salsa & Sauce. It also fits perfectly in a Raw food, Vegetarian, Gluten free, Vegan & Lactose-free diet.

Ingredients for radish with a cashew nut spread and seaweed

  • 1 daikon (also known as 'rettich' or 'white radish')
  • 1 handful of cashews
  • 1 tablespoon Amanprana 4-Algae Botanico-mix
  • 1 bunch of mint
  • 1 bunch of flat-leaf parsley
  • 1 bunch of fresh coriander
  • 2 tablespoons miso
  • Sundried tomatoes

Preparation of radish with a cashew nut spread and seaweed

  1. Put the cashews in a tall measuring cup.
  2. Add a handful of chopped fresh mint, flat-leaf parsley and fresh coriander, 2 tablespoons of miso and some dried tomatoes.
  3. Mix with a hand blender and season with the 4-Algae Botanico-mix.
Cut the daikon into thin slices. Spread the cashew spread over the slices. Fold the slice to close.

Chantal Voets

Chantal Voets

Chantal Voets, co-founder of Amanprana, loves cooking and prefers to share her knowledge, all kinds of facts and inspiration to anyone who wants to know.


Website of Chantal