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Chicken and Tofu Shirataki Vietnamese Salad

Refreshing, gluten-free Vietnamese Tofu Shirataki Salad that's ready in 15 minutes! | healthynibblesandbits.com

5 from 2 reviews

Serves 2 to 3.

Ingredients

Scale

Salad

  • 2 8 oz (225g) House Foods Tofu Shirataki noodles packages (I used the spaghetti shape)
  • 1 cup (135g) shredded cooked chicken breast
  • 1 cup (65g) shredded red cabbage
  • 1 cup (40g) shredded lettuce
  • 1/2 English cucumber, thinly sliced into half moons
  • 1/2 cup shredded carrots ( carrot sliced to matchsticks)
  • 2 stalks of green onion, thinly sliced
  • 1/2 large red pepper, thinly sliced

Salad Dressing

  • 4 TBS fish sauce
  • 4 tsp light brown sugar
  • 4 tsp lemon juice
  • 1 1/2 tsp sesame oil

Garnish

  • chopped fresh cilantro
  • chopped fresh basil
  • chopped peanuts
  • red pepper flakes

Instructions

  1. In a large bowl, mix all the salad ingredients together. Set aside.
  2. Whisk together the dressing ingredients until the sugar is dissolved. Toss the dressing with the salad.
  3. Top dressing with chopped cilantro, basil, peanuts, and red pepper flakes. Serve immediately.

Notes

Adapted from House Foods.