Shirataki noodle salad with salmon and vegetables; Low GI, gluten free and low-carb

This is a cold noodle salad with pieces of marinated salmon and thinly sliced crunchy vegetables. The marinade and dressing are both Thai-inspired making this noodle salad fresh and light, yet satisfying and filling.

I use Shirataki noodles, Shirataki noodles are a type of Japanese noodles. They are thin, translucent and gelatinous with little flavor of their own. The traditional Japanese noodles are made from the konjac root, also called the devil’s tongue yam or elephant yam. They are very low in calories and carbohydrates, largely made up of water and the water-soluble dietary fiber glucomannan.Shirataki noodle salad with salmon and vegetables; Low GI, gluten free and low-carb

Shirataki noodles with salmon and vegetables

  • Servings: 3-4
  • Time: 20 minutes
  • Difficulty: easy
  • Print

Salmon:

1 teaspoon Dijon mustard
2 tablespoons soy sauce
1 teaspoon Tagatesse (natural low GI sweetener)
1 teaspoon sambal oelek/chili paste
1 teaspoon pickled ginger, finely chopped
10 oz. (300 g) salmon filet without skin and bones, diced
1 teaspoon butter

Mix all the ingredients for the marinade in a dish. Coat the salmon with the marinade. Cover with plastic wrap and refrigerate for 15 minutes and up to 4 hours.

Warm up a pan over high heat and add butter. When it has stopped bubbling, add the salmon and cook until it is nicely caramelized. Transfer the salmon to a plate, and let it rest until the salad is ready.

Shirataki noodle salad:

7 oz. (200 g) angel hair Shirataki noodles
7 oz. (200 g) cabbage very thinly sliced
2 oz. salad leafs, finely sliced
3,5 oz. (100 g) carrot, julienned
1/2 cup corn, organic and no added sugar
1 handful chopped chives
1 teaspoon fish sauce
6 tablespoons soya sauce, gluten free and salt reduced
1 tablespoons Tagatesse (natural low GI sweetener)
1 tablespoon pickled ginger, finely chopped
1 teaspoon rice vinegar
1 teaspoon sesame oil
1 tablespoon lemon juice
1 teaspoon sambal oelek/chili paste

In a large bowl, combine the soy sauce, lemon juice, vinegar, fish sauce, ginger, Tagatesse, chili and the sesame oil.

Soak the Shirataki noodles in cold water and rinse well with clean water. Boil the noodles for one minute, then strain them in more cold water.

Transfer the noodles to the bowl with sauce, stir to cote well, then toss in the cabbage, salad, carrot, corn, chives and salmon.

Serve the salad in bowls with chopsticks and a sprinkle of chives or fresh coriander.

© endofpain.net – 2014

Shirataki noodle salad with salmon and vegetables; Low GI, gluten free and low-carb

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2 comments

  1. Pingback: Kale Salad Recipe with Salmon, Pomegranate and Orange Coconut Vinaigrette {Paleo, GF, High Protein + Super Simple } - Girls' Life Club

  2. Pingback: Kale Salad Recipe with Salmon & Coconut Orange Vinaigrette | Food Faith Fitness

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