Shirataki Noodle Salad with Ginger Sesame Dressing

If you’ve ever wondered about what to do with shirataki noodles, this super easy, light, low-carb, vegan, gluten-free Shirataki Noodle Salad with Ginger Sesame Dressing is just the thing! At only 100 calories per serving, you can make up this recipe in under 15 minutes. I’ve been excited about these Japanese noodles since my field trip, where I learned how they make tofu in a processing plant in LA, and saw these gorgeous, fresh noodles on my tour too. There are several different types of traditional Japanese noodles called shirataki; in this recipe I use the thin, spaghetti version. You can find these noodles in many well stocked supermarkets. The cool thing about shirataki noodles is that they are super light in calories and carbs, and are vegan and gluten-free too. I include chickpeas, bell pepper, green onions, red cabbage, cilantro, and a home-crafted ginger-sesame dressing to pack in the flavor in this crunchy salad.

Shirataki Noodle Salad with Ginger Sesame Dressing

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(15 votes, average: 3.73 out of 5)
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3.7 from 15 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 15 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

This light and healthy vegan, gluten-free salad features Japanese shirataki noodles with a delicious sesame, ginger dressing—whip it up in just 15 minutes.

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Ingredients

Scale 1x2x3x

Salad:

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

Ginger Sesame Dressing:

• 1 tablespoon sesame oil
• 1 teaspoon chili oil
• 1 tablespoon rice vinegar
• 2 tablespoons soy sauce, reduced sodium, gluten free
• 1 teaspoon agave syrup
• 2 cloves garlic, minced
• 1 teaspoon fresh minced ginger

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Instructions

1. Open packages of noodles and place in colander to drain liquid. Bring a medium pot of water to boil and place noodles in the water, cover and boil for 2-3 minutes. Remove from heat and drain and rinse in the colander, cooling.
2. Add cooled noodles to a large salad bowl and mix in bell pepper, cabbage, cucumber, green onions, chickpeas, cilantro and sesame seeds.
3. Whisk together all dressing ingredeints in a small dish.
4. Toss salad with dressing to distribute well. Chill until serving time.
5. Makes 8 servings (about 2/3 cups each)

• Prep Time: 14 minutes
• Cook Time: 3 minutes
• Category: Salad
• Cuisine: Asian, American

Nutrition

• Serving Size: 1 serving
• Calories: 100
• Sugar: 2 g
• Sodium: 242 mg
• Fat: 4 g
• Saturated Fat: 1 g
• Carbohydrates: 15 g
• Fiber: 4 g
• Protein: 4 g

For other plant-based salad recipes, check out:

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

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