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Shirataki Noodle Salad with Creamy Tahini Dressing

yash dani

Servings

3

Prep Time

20 minutes

Cuisine

Asian Fusion

Category

Noodle Salad

Enjoy a fresh and satisfying Shirataki Noodle Salad tossed with crisp vegetables, roasted chickpeas, creamy avocado, and a rich homemade tahini dressing. Made with Urban Platter Shirataki Noodles, this wholesome salad combines refreshing textures with a delicious blend of tahini, lemon juice, garlic, smoked paprika, and maple syrup. Perfect for a light lunch or dinner, it comes together quickly and can be served immediately for a flavorful, nourishing meal.

Shirataki Noodle Salad with Creamy Tahini Dressing

Ingredients

    For the Creamy Tahini Dressing:

    • 1/2 cup Tahini
    • 1/2 teaspoon salt
    • 1/4 teaspoon Black Pepper
    • 1 teaspoon Smoked Paprika
    • 1 tablespoon Maple Syrup
    • 1 to 2 garlic cloves, minced
    • 2 tablespoons Lemon Juice
    • 2 tablespoons Olive Oil
    • 4-5 tablespoons water (or as needed for desired consistency)

    For the Salad:

    • 400g Shirataki Noodles, washed and drained
    • 4 cups roughly chopped lettuce
    • 1 cup shredded cabbage
    • 1 cup sliced bell pepper (any color)
    • 1/2 cup chopped cucumber
    • 1/2 cup roasted chickpeas, divided
    • 1/2 cup chopped avocado
    • 1/4 cup chopped fresh cilantro, divided

    Directions

      Prepare the Creamy Tahini Dressing:

      1. In a mixing bowl, combine the tahini, salt, pepper, smoked paprika, maple syrup, minced garlic, lemon juice, and olive oil.

      2. Add 4 tablespoons of water and mix well with a whisk or fork until the dressing is smooth and creamy.

      3. If the dressing is too thick, add 1 extra tablespoon of water at a time, mixing after each addition, until you reach your desired consistency. Set aside.

      Assemble the Salad:

      1. In a large mixing bowl, add the roughly chopped lettuce.

      2. Pour 2 to 3 tablespoons of the prepared tahini dressing over the lettuce. Use tongs to gently toss and coat the lettuce well.

      3. Add the washed and drained shirataki noodles, shredded cabbage, sliced bell pepper, chopped cucumber, 1/2 cup of the roasted chickpeas, chopped avocado, and 1/4 cup of cilantro to the bowl with the dressed lettuce.

      4. Pour an additional 4 to 5 tablespoons of the tahini dressing over the salad ingredients.

      5. Using tongs, mix all the ingredients thoroughly, ensuring everything is well coated with the dressing.

      Serve:

      1. Transfer the Shirataki Noodle Salad to a serving platter or individual bowls.

      2. Garnish with the remaining roasted chickpeas and fresh cilantro.

      3. Enjoy immediately!

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