Prep 5 mins
Cook 5 mins
Shirataki is a traditional japanese noodle made from a root. It has a fishy smell, but it's perfectly fine after boiled. Zero calories and zero carbs! I tried out a Shirataki Summer Slaw, but found it was pretty lackluster to me. I much adapted it to this. I thought it was pretty awesome. Enjoy!
- 8 ounces shirataki noodles
- 2 cups dole coleslaw mix
- 1 cup dole shredded red cabbage
- 1⁄3 cup rice vinegar
- 1 tablespoon tamari or 1 tablespoon soy sauce
- 1⁄2 teaspoon sesame oil
- 1⁄2 teaspoon galangal
- 1 teaspoon sriracha hot chili sauce
- 1 teaspoon yeo's sweet chili sauce
- 1 teaspoon Splenda granular
- 1 large ripe mango
- Rinse, drain and boil the shirataki for five minutes. Drain and rinse well with cold water. Cut the noodles into bite size pieces. Toss the noodles with the cabbage and coleslaw mix.
- Combine vinegar, soy sauce, sesame oil, galangal (a good garlic mincer is handy), Sriracha Hot Chili Sauce, Yeo's Sweet Chili Sauce and Splenda. Pour liquid mixture over veggie mixture and toss to coat.
- Slice mango into cubed chunks and add (without skin) to the mixture. If any juice gathers on the cutting board, pour it inches Toss.
- Refrigerate at least an hour before serving.
This *IS* awesome! What a gorgeous blend of spicy and sweet - and soft and crunchy textures! I substituted 3 tsp. ginger for the galangal and used Lan Chi hot chili paste with garlic and Mae Ploy sweet chili sauce. I added some Thai-spiced peanuts and this was a wonderful light summer dinner! I'd be proud to take this to a potluck. These tofu noodles are the best and I'm always looking for new ways to use them. My favorite part of your recipe is the DRESSING - it is *so* good considering the tiny amount of oil, and I'll be making it for other salads too. Made for the My 3 Chefs event.