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

Chicken and Tofu Shirataki Vietnamese Salad

Serves 2 to 3.
Prep Time15 mins
Total Time15 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.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!