Korean Style Cold Tofu Shirataki Noodle Salad with Shrimp


A tofu shirataki noodle salad with a rainbow of veggies and shrimp in a tasty Asian communication binding that is served chilled; perfect for a hot summer day!

Korean Style Cold Tofu Shirataki Noodle Salad with Shrimp


INGREDIENTS:

For the dressing:
  • 2 tablespoons rice vinegar or lime juice
  • 1 tablespoon reduced sodium soy sauce (gluten-free or tamari for gluten-free)
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons gochugaro (Korean chili pepper flakes) or aleppo pepper or red pepper flakes
  • 2 teaspoons sesame seeds, toasted
  • 2 cloves garlic, chopped
  • 1 teaspoon honey or sugar
  • 1 green onion, finely sliced

For the salad:
  • 1 (8 ounce package) 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
  • 1/2 cup kimchi (optional)
  • 1/4 cup green onion, sliced

DIRECTIONS:


For the binding:
  1. Mix everything.

For the salad:
  1. Assemble the salad, toss in the mixture and relish!



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