Nothing says summer like a delicious salad. I love a good salad in any form, and this shirataki vietnamese salad has an ethnic feel to it and different from your typical chopped salad. I love that this salad has the addition of noodles, but what’s great is that since they are House Foods Tofu Shirataki Noodles, they add virtually no carbs. That’s what’s so great about this salad…there is a lot of volume for not a lot of calories. This salad reminds me of what I sometimes order at a vietnamese restaurant, but a lot less salty and low carb instead.
This salad can feed a crowd as it makes 6 cups worth. So it would be a great side to a potluck. You could assemble it in advance, and at the last minute add the dressing and toss. I ate this salad myself and I loved how light and refreshing it was. A really great lunch option for summer.
Shirataki Vietnamese Salad
Author: Kristine Fretwell
Recipe type: Salad
- 2 packs House Foods Tofu Shirataki spaghetti style noodles
- ¾ cup carrot, grated
- 1 cup cucumber, cut into strips
- 1 cup cooked chicken, chopped (approx 5 oz)
- 2 cups romaine lettuce
- 2 green onions, chopped
- 2 Tbsp salted peanuts, chopped
- ⅓ cup cilantro, chopped
- 1 Tbsp fish sauce
- 2 packets stevia (or sweetener of choice)
- juice of 1 lime (2 Tbsp juice)
- 1 Tbsp oil (olive, avocado oil, etc)
- Rinse shirataki noodles very well in a strainer and separate the noodles with your fingers. Cut noodles in half to a more manageable size. Allow to drip dry and set aside.
- In a large bowl, add all the other salad ingredients.
- Next, prepare the dressing, in a small bowl, whisk together all the dressing ingredients with a fork.
- Add the noodles to the salad bowl and toss with the dressing.
- Serve immediately.
Serving size: per 2 cups Calories: 175 Fat: 9.3 g Saturated fat: 1.4 g Carbs: 10 g Sugar: 2 g Sodium: 423 mg Fiber: 3.8 g Protein: 14.5 g Cholesterol: 29 mg
Recipe adapted from House Foods