Black Bean and Macaroni Shirataki Salad

Black Bean and Macaroni Shirataki Salad
Recipe type: Salads, Vegetarian
Prep time: 
Cook time: 
Total time: 
  • 1 package Macaroni Shirataki
  • 2 cups dried black beans
  • ½ celery stalk
  • ½ carrot
  • A few sprigs fresh thyme
  • A few sprigs fresh parsley
  • 1 bay leaf
  • ½ onion
  • 2 teaspoons kosher salt
  • ⅓ cup extra-virgin olive oil
  • ⅓ cup lime juice
  • 1 red onion, minced
  • A handful fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Kosher salt and pepper
  1. Tie the celery, carrot, thyme, parsley, and bay leaf into a bundle using cotton butcher's twine. Place the beans, bundle, and onion into a pot. Add just enough water to barely cover the beans. Bring to a simmer, partially cover, and cook for 1 to 2 hours until beans are barely tender.
  2. After 30 minutes, add the salt to the beans. Occasionally check on the beans and add water to cover the beans, if needed.
  3. When beans are just barely tender, drain them and remove the carrot bundle.
  4. Toss the beans while hot with the olive oil, lime juice, onion, cilantro, cumin, Macaroni Shirataki and chili powder.
  5. Chill thoroughly and season with salt and pepper.

Asparagus Shirataki Angel Hair Pasta Salad (vegan)

Asparagus Shirataki Angel Hair Pasta Salad (vegan)
Recipe type: Vegan
Prep time: 
Cook time: 
Total time: 
  • 1 package Shirataki Angel Hair pasta
  • 1 pound asparagus, cut diagonally into 2 inch pieces
  • 3 ounces red onion, sliced and quartered (about ½ cup)
  • 6 canned artichoke hearts, quartered
  • 1 cup unsweetened frozen blackberries, thawed
  • 3 tablespoons raspberry vinegar
  • 2 Sweet n’Low packets (or 1 tablespoon sugar if you prefer)
  • 1 teaspoon salt
  • 1 teaspoon fat free Italian dressing
  • couple twists of ground pepper
  1. Rinse and drain the Shirataki Noodles under cold water. Pat dry with paper towels and set aside.
  2. Place onions and asparagus in steamer and steam about 6 minutes. Rinse with cold water and drain well.
  3. Stir asparagus and onions into the pasta and add the rest of the ingredients.
  4. Chill well.
  5. This makes approximately 4 cups.

Tofu Shirataki Salad

Recipe: Tofu Shirataki Salad
Prep time: 
Total time: 
  • 1 - 8 ounce package Tofu Shirataki Noodles
  • 1 Japanese cucumber or ½ English cucumber
  • ¼ red onion
  • 3 slices ham
  • Chinese Salad Dressing
  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 and set aside.
  2. Slice cucumber, onion, and ham.
  3. In a bowl, mix Tofu Shirataki Noodles , all vegetables, and pour Chinese salad dressing.
  4. Serve cold.