Shirataki And Fresh Vegetable Salad

Shirataki And Fresh Vegetable Salad

  • Serves 1
Rated by 29 people
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Create a lunch dish as delicious as it is good for you with this shirataki and fresh vegetable salad recipe. This salad brings shirataki noodles, proteins, vegetables, and Japanese seasonings together to make an extraordinary light lunch that tastes so good, you will forget just how healthy it is. Prepare the night before, take into work/uni/school, and be the envy of all your colleagues and classmates.


for the salad:
• 200g spaghetti style shirataki noodles
• hijiki seaweed to taste, soaked in cold water for 30 minutes
• ham to taste, cut into long, thin strips
• egg to taste, cooked tamagoyaki style and cut into long, thin strips
• carrot to taste, cut into long, thin strips
• cucumber to taste, cut into long, thin strips

for the dressing:
• 2 tsp sesame oil
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp chilli oil
• 1 tsp sesame seeds
• 1 clove garlic
• 1 tsp ginger
• 1 tsp brown sugar
• 1 spring onion, finely chopped

How To Prepare

  1. Drain and rinse the shirataki noodles and drain on some kitchen roll.

  2. Combine all dressing ingredients into a small bowl and whisk well until the sugar has dissolved.

  3. Add drained shirataki noodles to the bowl. Mix together until shirataki noodles are well-coated, then leave in the fridge overnight to marinate.

  4. Before consuming, arrange the hijiki seaweed, ham, egg, carrot and cucumber on top of the marinated shirataki. Enjoy.

Tips and Information

• Try using different vegetables for variety in flavour. Bean sprouts, wood ear mushrooms and wakame seaweed would all go well with this dish.

• You can leave out the chilli oil and garlic from the dressing ingredients for sweeter flavour.