Shirataki Vietnamese Salad
Author: 
Recipe type: Salad
Prep time: 
Total time: 
Yield: 6 cups
 
Ingredients
  • 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
For the Dressing
  • 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)
Instructions
  1. 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.
  2. In a large bowl, add all the other salad ingredients.
  3. Next, prepare the dressing, in a small bowl, whisk together all the dressing ingredients with a fork.
  4. Add the noodles to the salad bowl and toss with the dressing.
  5. Serve immediately.
Nutrition
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 by Busy But Healthy at https://busybuthealthy.com/shirataki-vietnamese-salad/