Gluten Free Shirataki Noodle and White-Bean Salad

Recipe: Gluten Free Shirataki Noodle and White-Bean Salad

Ingredients

  • 1 cup Shirataki Noodle
  • 1 cup cooked navy beans
  • 1 cup carrot slices — julienned and blanched
  • 1 cup broccoli florets — blanched
  • 1/2 cup sliced green onions
  • 1/4 cup minced fresh parsley — or basil
  • 3 tablespoons apple cider vinegar — or to taste
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon dark sesame oil
  • 1 tablespoon lemon juice
  • 3 tablespoons fat-free vegan mayonnaise
  • 1/8 teaspoon cayenne pepper
  • salt and pepper — to taste

Instructions

  1. Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels. Cut Noodles into bite size pieces.
  2. In a large bowl, combine all ingredients.
  3. Cover and marinate overnight in refrigerator.
  4. Bring to room temperature and adjust seasoning to taste before serving.

Quick Notes

This makes a single serving size. Just double for ever how many you need to feed.

Shiritaki Noodles w/ Cheese and Peppers

Shiritaki Noodles with Cheese and Peppers
Recipe type: Salads
Prep time: 
Total time: 
 
Ingredients
  • 2 pounds ( 4-8 ounce packages) Shiritaki Noodles
  • 2 cups cheddar cheese -- cubed
  • 1 cup celery -- chopped
  • ½ cup green pepper -- chopped
  • ¼ cup red pepper -- chopped
  • ¼ cup onion -- chopped
  • 1 cup sour cream
  • 1 cup mayonnaise or salad dressing
  • ¼ cup milk
  • ½ cup sweet pickle relish
  • 4 teaspoons apple cider vinegar
  • 1 teaspoon prepared mustard
  • ¾ teaspoon salt
  • 1 green pepper -- cut in rings
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry. Using kitchen shears, cut the Shirataki into bite size pieces..
  2. Toss noodles with cheese, celery, green and red peppers and onion.
  3. In a separate bowl, combine sour cream, mayonnaise and milk.
  4. Stir in relish, vinegar, mustard and salt.
  5. Add to noodles; toss and cover.
  6. Chill several hours.
  7. Garnish with green pepper rings.