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Shirataki Noodle Salad with Ginger Sesame Dressing

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  • Author: The Plant-Powered Dietitian
  • Prep Time: 14 minutes
  • Cook Time: 3 minutes
  • Total Time: 15 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan


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.




  • 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. 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)
  • Category: Salad
  • Cuisine: Asian, American


  • 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

Keywords: vegan salad, shirataki noodle salad, vegan noodle salad