Shirataki Noodles and Broccoli Salad

Shirataki Noodles and Broccoli Salad
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound package Shirataki Noodles
  • 1½ cup frozen broccoli cuts -- thawed and cooked
  • ½ cup onions -- chopped
  • 2 cloves garlic -- chopped fine
  • 2 cup frozen green peas -- thawed
  • ½ cup bell peppers -- chopped
  • 8 ounces mushrooms -- sliced
  • ¼ cup parsley
  • 3 tablespoons white vinegar
  • 3 tablespoons lemon juice
  • 1 tablespoon prepared mustard
  • 1 teaspoon olive oil
  • 2 teaspoon salt
  • ½ teaspoon basil
  • ½ teaspoon oregano
  • ½ teaspoon thyme
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper
Instructions
  1. Drain and rinse Shirataki Noodles with cold water, and rinse again.Place on paper towels to dry and set aside.
  2. In a large pot, cook broccoli in boiling water until crisp yet tender, about 4 minutes. Drain and add to Shirataki Noodles.
  3. Add onions, garlic, peas, bell peppers, mushrooms, and parsley to Shirataki Noodles.
  4. To prepare dressing, combine vinegar, lemon juice, mustard, oil, salt, basil, oregano, thyme, black pepper, and cayenne pepper in a mixing bowl.
  5. Pour dressing over Shirataki Noodles mixture and toss gently until well mixed.

Shirataki Noodles and Vegetable Salad

Recipe: Shirataki Noodles and Vegetable Salad
Recipe type: Salads
Prep time: 
Total time: 
 
Ingredients
  • 4 (8 ounce) packages Shiritaki Noodles
  • 6 green onions -- thinly sliced
  • 2 small zucchini -- thinly sliced
  • 2 cups frozen broccoli and cauliflower,thawed and drained
  • 1½ cups thinly sliced carrots -- parboiled
  • 1 cup thinly sliced celery
  • ½ cup frozen peas -- thawed
  • 2 (1/4 ounce) can sliced ripe -- olives, drained
  • 1 (6 ounce) jar marinated artichoke hearts,drained and quartered
  • DRESSING:
  • ½ cup mayonnaise
  • ½ cup bottled Italian salad dressing
  • ½ cup sour cream
  • 1 tablespoon prepared mustard
  • ½ teaspoon dried Italian seasoning
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. In a large bowl, combine Shirataki Noodles, onions, zucchini, broccoli and cauliflower, carrots, celery, peas, olives and artichoke hearts.
  3. In a small bowl, combine dressing ingredients; mix well.
  4. Pour over Shirataki Noodles and vegetables and toss.
  5. Cover and refrigerate for at least 1 hour.