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Shirataki Noodle Salad with Ginger Sesame Dressing


Should you’ve ever puzzled about what to do with shirataki noodles, this tremendous straightforward, mild, low-carb, vegan, gluten-free Shirataki Noodle Salad with Ginger Sesame Dressing is simply the factor! At solely 100 energy per serving, you may make up this recipe in underneath quarter-hour. I’ve been enthusiastic about these Japanese noodles since my field trip, the place I discovered how they make tofu in a processing plant in LA, and noticed these attractive, contemporary noodles on my tour too. There are a number of several types of conventional Japanese noodles referred to as shirataki; on this recipe I exploit the skinny, spaghetti model. Yow will discover these noodles in lots of nicely stocked supermarkets. The cool factor about shirataki noodles is that they’re tremendous mild in energy and carbs, and are vegan and gluten-free too. I embrace chickpeas, bell pepper, inexperienced onions, crimson cabbage, cilantro, and a home-crafted ginger-sesame dressing to pack within the taste on this crunchy salad.

noodle salad 2
Home Meals tofu shirataki noodles

 

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Shirataki Noodle Salad with Ginger Sesame Dressing



  • Writer:
    The Plant-Powered Dietitian

  • Prep Time:
    14 minutes

  • Cook dinner Time:
    3 minutes

  • Whole Time:
    quarter-hour

  • Yield:
    8 servings 1x

  • Weight-reduction plan:
    Vegan

Description

This mild and wholesome vegan, gluten-free salad options Japanese shirataki noodles with a scrumptious sesame, ginger dressing—whip it up in simply quarter-hour.


Salad:

  • 1 8-ounce bundle, tofu shirataki noodles, spaghetti reduce
  • ½ bell pepper, diced
  • 1 cup sliced crimson cabbage
  • 1 cup chopped cucumber
  • 3 inexperienced onions, diced
  • 1 (15-ounce) can chickpeas, rinsed, drained
  • 2 tablespoons chopped cilantro
  • 1 tablespoon sesame seeds

Ginger Sesame Dressing:


Directions

  1. Open packages of noodles and place in colander to empty liquid. Deliver a medium pot of water to boil and place noodles within the water, cowl and boil for 2-3 minutes. Take away from warmth and drain and rinse within the colander, cooling.
  2. Add cooled noodles to a big salad bowl and blend in bell pepper, cabbage, cucumber, inexperienced onions, chickpeas, cilantro and sesame seeds.
  3. Whisk collectively all dressing ingredeints in a small dish.
  4. Toss salad with dressing to distribute nicely. Chill till serving time.
  5. Makes 8 servings (about 2/3 cups every)

  • Class: Salad
  • Delicacies: Asian, American

Vitamin

  • Serving Measurement: 1 serving
  • Energy: 100
  • Sugar: 2 g
  • Sodium: 242 mg
  • Fats: 4 g
  • Saturated Fats: 1 g
  • Carbohydrates: 15 g
  • Fiber: 4 g
  • Protein: 4 g

Key phrases: vegan salad, shirataki noodle salad, vegan noodle salad

For different plant-based salad recipes, try:

Tuscan Asparagus Fennel Farro Salad
Sicilian Purslane Salad
Green and Gold Brown Rice Salad

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Extra Instruments for Consuming and Residing the Goodness

Sign up for Sharon Palmer's FREE Go Vegan Toolkit
Sign up for Sharon Palmer's FREE Plant-Based Pantry Toolkit

 

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