Asian-Inspired Cold Keto Shirataki Noodle Salad

Do you want a super easy, delicious meal that is vibrant with color, full of flavors, and filling but great for weight loss? This Asian-Inspired Cold Keto Shirataki Noodle Salad does the trick. It is keto and low-calorie, but high in fiber and protein. The secret is NutriNoodle Shirataki Noodles with only 10 calories and 0 grams of net carbs per serving.

Best of all, it takes less than 10 minutes to prepare. All you have to do to get this cold shirataki noodle salad together is mix the dressing, toss the vegetables, and pour the dressing over the salad. Then put it in the fridge for at least an hour. That’s it!

This cold salad is perfect for a cool summer dinner if you do not want to cook something warm. Or you can take it on a picnic or in a sack lunch. Put it together at least an hour before you eat to make sure the flavors have a chance to blend together. Or let it sit overnight for even better mingling of flavor. 

All you have to do to get this cold shirataki noodle salad together is mix the dressing, toss the vegetables, and pour the dressing over the salad. Then put it in the fridge for at least an hour. If you do not want to make a dressing, you can use teriyaki sauce or, to keep sugar down, Thai peanut sauce works great, too.

We included tons of variations so you can make it exactly the way you want it.

Recipe for Asian-Inspired Cold Keto Shirataki Noodle Salad

Makes 4 servings

Prep time: 10 minutes

Chill time: 1 hour 

Ingredients:

Salad

• 2 packages of NutriNoodle Shirataki Noodles
• 1 12 to 16-ounce bag of coleslaw mix (shredded red and/or green cabbage with grated carrots) or broccoli slaw
• 2 Persian cucumbers, thinly sliced
• 2 cups of spinach leaves, chopped
• 1 red bell pepper, julienned
• 2 tablespoons of toasted sesame seeds or sliced almonds

Dressing

• ⅓ cup of soy sauce
• ¼ cup of rice wine vinegar
• 2 tablespoons of sesame oil
• 2 tablespoons of lemon juice
• 2 teaspoons of yellow mustard
• Dash of red pepper flakes (optional for heat)
• 1 tablespoon of freshly grated ginger (or ½ teaspoon of dried ginger)
• 1 packet of low-calorie sweetener (optional)

Optional Mix-Ins or Toppings

• 1 cup of toasted edamame
• 12 ounces of cooked, skinless, diced chicken or cooked tuna, or 1 14-ounce package of tofu, drained, pressed, and cooked with seasoning
• Chopped walnuts
• 8 slices of avocado (2 per serving)
• 2 tangerines, peeled and separated into segments

Instructions:

1. In a small bowl, mix the soy sauce, rice wine vinegar, sesame oil, lemon juice, mustard, red pepper flakes if using, ginger, and sweetener if using. Whisk to combine and set aside.
2. Drain the NutriNoodle Shirataki Noodles, rinse them, and pat them dry. Slice them into shorter-length pieces if desired, and add them to a large mixing bowl.
3. Add the coleslaw or broccoli slaw, cucumbers, bell pepper, spinach, and sesame seeds or almonds.
4. Whisk the dressing again, then pour it over the vegetables and toss thoroughly to coat. 
5. Put the salad in the refrigerator for at least an hour or overnight.
6. Serve the salad cold, with any optional mix-ins or toppings. Enjoy!