Cucumber & Daikon Salad with Tai Omelet Strips
By Chef Joel Koch


1 12 ounce Daikon shredded
1 cucumber cut into rounds
1 Organic Shallots thinly sliced
1/2 Red Bell Pepper julienne
1/2 bunch Cilantro chopped
12 sprigs Watercress

Peanut Dressing

1/3 cup Rice Vinegar
1/4 cup Lime Juice
1/3 cup Peanut Butter
1/4 cup Water
2 tablespoons Soy Sauce
3 cloves Organic Garlic minced
1 tablespoon Sugar whole grain
1 tablespoon Crushed Red Pepper

Thai Omelet Strips

3 Eggs beaten
1 tablespoon Soy Sauce
1 bunch Chives thinly sliced
1 bunch Cilantro
2 tablespoons Sweet Chile Sauce (optional)
Salt and Pepper to taste


Peanut Dressing

Blend all ingredients in blender or small food processor until creamy.

Thai Omelet Strips Mix together all ingredients in a mixing bowl.

Bring a large non-stick skillet to medium heat with approx. 2 Tbsp. of oil - enough to coat the bottom.

Add in the mixture and swirl pan to evenly cover the bottom.

Allow to cook for 2 minutes or until fully cooked and the bottom is golden in color.

Take the omelet out of the pan and roll into a cylinder, let cool, then slice.


In a large mixing bowl, combine all ingredients and toss with desired amount of dressing.

Place into serving bowls or plates and garnish with Thai omelet strips.