Gluten Free Shirataki Noodle and White-Bean Salad

shiratakiwhitebean

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.

 

Images might be composite representation of recipe and not an actual photo of the completed dish.

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