This gluten-free, low-carb low-fat dish is so healthy that if you get carried away and eat the whole platter yourself there's still nothing to feel guilty about! Easy to make, too. Note: although daikon are fairly mild as the world of radishes goes, you've got to like radishes to enjoy this dish, so if you don't, pass it along to a real radish fan!
1 large daikon radish
1 cup enoki mushrooms cut in 2" lengths
1 small can water chestnuts
1 julienned Persian (or other) seedless cucumber
2 chopped scallions
2 julienned carrots
1T minced red or green shiso leaf
1T minced cilantro
1 tsp sesame oil
Slice daikon lengthwise as thin as possible on mandoline
Place vegetables at one end of slice and roll.
Secure with toothpick.
Whisk remaining ingredients together to use as dipping sauce.
Other vegetables that would work well:
small broccoli buds
julienned sweet red peppers (roasted or fresh)
Note on ingredients:
For some of the more unfamiliar ingredients above, if you live in Manhattan (NYC) I would suggest Sunrise Mart at Third Avenue and 9th Street, but almost any Asian market in the US and Canada will have them, too. If you can find everything but the shiso leaf, then use mint, which, though different in flavor will still be good.