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Author:
Lisa Lin
Chicken and Tofu Shirataki Vietnamese Salad
Serves 2 to 3.
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Ingredients
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
In a large bowl, mix all the salad ingredients together. Set aside.
Whisk together the dressing ingredients until the sugar is dissolved. Toss the dressing with the salad.
Top dressing with chopped cilantro, basil, peanuts, and red pepper flakes. Serve immediately.
Notes
Adapted from
House Foods
.
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