Shirataki Noodles. They are defenitely a special breed. I find myself craving the awesome texture. Shirataki noodles are a unique food that’s very filling, yet low in calories. They’re made from glucomannan, a type of fiber that comes from the root of the konjac plant. Konjac grows in Japan, China, and Southeast Asia. It contains very few digestible carbs, however, most of its carbs come from glucomannan fiber.”Shirataki” is Japanese for “white waterfall,” which describes the noodles’ translucent appearance. They’re made by mixing glucomannan flour with regular water and a little lime water, which helps the noodles hold their shape. The mixture is boiled and then shaped into noodles or rice-like pieces. Shirataki noodles contain a lot of water. In fact, they are about 97% water and 3% glucomannan fiber. They’re also very low in calories and contain no digestible carbs. This recipe is a true star, because you get the best of both worlds: an awesome salad mixed with noodles! It’s a crazy awesome combination. It’s exploding with different flavors! Definitely try it! Do you have a special recipe containing Shirataki Noodles? Please share!
- Shirataki Noodles
- Red Cabbage Melissa' Produce
- Green Cabbage Melissa's Produce
- Cucumber Melissa's Produce
- Green Onion Melissa's Produce
- In a small bowl, add the olive oil, coconut aminos, rice vinegar, sesame oil, garlic, and ginger. Whisk well and set aside.
- In a large mixing bowl, add the noodles, cabbages, cucumber, and scallions. Toss together.
- Pour over the dressing and toss together. Enjoy!