Low-Carb, High Flavor: The Ultimate Shirataki Salad
Rated 5.0 stars by 1 users
Category
Noodles
Cuisine
Asian
Servings
2
Prep Time
20 minutes
Cook Time
0 minutes
This Shirataki Noodle Salad is a bold and flavorful dish, perfect for those who love a fusion of rich, creamy, and spicy flavors. The light and springy shirataki noodles are coated in a luscious dressing made with peanut butter, tahini, and a dash of chili oil for a fiery kick. A splash of tamari adds a savory depth, tying all the flavors together beautifully. Tossed with fresh vegetables for a crisp bite, this salad is light yet satisfying—perfect for a refreshing lunch or a side dish with a twist!
Ingredients
- 200g Shirataki Noodles
-
1 tablespoon Peanut Butter
-
1/2 tablespoon Tahini
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1 teaspoon Chilli Oil (adjust to taste)
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2 tablespoons Tamari (gluten-free soy sauce)
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1 teaspoon Fysh Sauce (vegan fish sauce substitute)
- 1 teaspoon Sugar
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1 tablespoon Rice Vinegar
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1 medium Carrot, julienned
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1 medium Cucumber, julienned
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1 small Bell Pepper (any color), thinly sliced
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1 tablespoon Sesame Seeds (toasted, optional)
Directions
Drain and rinse the Shirataki noodles well under cold water.
In a small bowl, whisk together the Peanut Butter, Tahini, Chilli Oil, Tamari, Fysh Sauce, Sugar, and Rice Vinegar until smooth and well combined. If the dressing is too thick, add a little water (1 teaspoon at a time) until you reach the desired consistency
Julienne the Carrot and Cucumber.
Thinly slice the Bell Pepper.
In a large bowl, combine the prepared Shirataki Noodles, Carrot, Cucumber, and Bell Pepper.
Pour the dressing over the noodle and vegetable mixture.
Toss everything together until the noodles and vegetables are evenly coated with the dressing.
Sprinkle with toasted Sesame Seeds and garnish with thinly sliced spring onions.