Jul 31, 2021 2 min read

Pasta salad on a low-carb diet? Not really! But shirataki noodles? Absolutely! Just use NutriNoodle Low-Carb Shirataki Noodles for starchy, high-carb noodles to complete this keto-friendly, satisfying recipe.

They say eating the rainbow is the way to get the nutrients you need, and this recipe can help you do that in a delicious way. With red, yellow, orange, and green vegetables, it is packed with antioxidants, fiber, and vitamins and minerals from the vegetables, as well as protein from the shrimp.

It is easy to prepare this recipe. Just drain and rinse the NutriNoodle Shirataki Noodles, and then boil them for a few minutes. You can heat them in a dry skillet to get rid of excess water, too. Toss the ingredients for the dressing, toss the ingredients for the salad, and enjoy!

It’s okay to swap in your favorite ingredients, too. For example, you could add snowpeas or use grated zucchini instead of cucumber, or serve the salad with tofu or leftover cooked salmon or chicken instead of shrimp. Kimchi is linked to certain immune system benefits, but it’s okay to skip it if you do not like its strong garlic flavor or spiciness.

Since this salad and dressing are chilled, it is a perfect meal on a hot day or to take with you for lunch or on a picnic. It is also great the next day! Serve it with sliced roasted almonds or crushed peanuts if you like, keeping it keto, or round out your meal with a mandarin orange or some berries.

Recipe for Korean Style Cold Shirataki Noodle Salad with Shrimp

Serves 3 to 4

Ingredients:

  • 2 cloves of crushed garlic
  • 2 tablespoons of rice wine vinegar
  • 1 tablespoon of soy sauce
  • 1 tablespoon of sesame or olive oil
  • 1 tablespoon of chili paste or 2 teaspoons gochugaro (Korean chili pepper flakes) or red pepper flakes (or less if you do not like heat)
  • 1 tablespoon of toasted sesame seeds
  • ½ to 1 packet of stevia, monk fruit, or other calorie-free sugar substitute
  • 1 green onion, sliced
  • 1 package of NutriNoodles Shirataki Pasta drained, rinsed, and (optional) boiled and drained.
  • 12 ounces of peeled cooked shrimp
  • 4 cups of lettuce, shredded
  • 1 cup cucumber, julienned
  • 1 cup carrot, julienned (or use store-bought shredded carrots)
  • 1 cup red cabbage, shredded (can use store-bought coleslaw mix)
  • 1 yellow pepper, julienned
  • 1 cup of kimchi (optional)
  • 1/4 cup of green onion, sliced

Directions:

  1. Combine the garlic, soy sauce, sesame oil, chili paste, rice wine vinegar, toasted sesame seeds, sweetener, and green onion. Mix well to make the dressing.
  2. Combine the remainder of the ingredients and toss.
  3. Serve the salad on plates or in salad bowls with dressing.
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