Korean Style Cold Tofu Shirataki Noodle Salad with Shrimp
A tofu shirataki noodle salad with a rainbow of veggies and shrimp in a tasty Korean-style dressing that is served cold; perfect for a hot summer day!
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Servings4
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Prep Time15 Min
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Cook Time0 Min
Cooking Directions
For the dressing:
- Mix everything together.
For the salad:
- Prepare shirataki according to package.
- Assemble the salad, toss in the dressing and enjoy!
This recipe was created by Closet Cooking.
Ingredients
For the dressing:
- 2 Tbsp. rice vinegar or lime juice
- 1 Tbsp. reduced sodium soy sauce (gluten-free or tamari for gluten-free)
- 2 tsp. toasted sesame oil
- 2 tsp. gochugaro (Korean chili pepper flakes) or aleppo pepper or red pepper flakes
- 2 tsp. sesame seeds, toasted
- 2 cloves garlic, chopped
- 1 tsp. honey or sugar
- 1 green onion, finely sliced
For the salad:
- 1 pkg. House Foods Tofu Shirataki Noodles, drained and rinsed
- 8 ounces cooked shrimp, peeled and chilled
- 4 cups lettuce, shredded
- 1 cup cucumber, julienned
- 1 cup carrot, julienned
- 1 cup red cabbage, shredded
- 1 yellow pepper, julienned
- ¼ cup green onion, sliced
- ½ cup kimchi (optional)
Nutrition
| Amount per serving | |
| Calories | 170 |
| % Daily Value* | |
| Fat 4.7g | |
| Saturated Fat 1g | |
| Cholesterol 119mg | |
| Sodium 306mg | |
| Carbohydrates 17g | |
| Fiber 3.7g | |
| Sugar 6g | |
| Protein 15.2g | |
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