Shirataki Salad (JAPAN)


  • 2 packages of Shirataki Noodles (0,58 lb each)
  • salt
  • 0,22 lb broccoli
  • 4 red and yellow grape tomatoes each
  • 1 small onion
  • 4 radishes
  • 1 bunch of aragula
  • 2-3 sprigs of coriander
  • 12 black pitted olives
  • 4 tablespoons soy sauce
  • 3 tablespoons of white balsamic vinegar
  • 4 tablespoons of olive oil
  • 1 teaspoon mustard
  • 1/2 teaspoon sugar

Shirataki Noodles are washed under running water and boiled in salted boiling water. Then the water is filtered and left to cool.

Broccoli is cut into florets and boiled in salted boiling water for 3-4 minutes. Then the water is filtered and kept under cold water for a short time. Tomatoes are washed and cut in half. The onion is peeled and cut into thin slices. Radish is cleaned, washed and cut into quarters. Coriander and arugula are washed, coriander is coarsely chopped.

Shirataki Noodles are cut into pieces about 3,93 inc long and mixed with broccoli, tomatoes, onions, radishes, arugula and olives. Soy sauce, vinegar, olive oil and mustard are mixed, sweetened with sugar. Soy balsamic dressing is poured over the salad, placed on plates, sprinkled with coriander and served.

ENJOY YOUR MEAL
 

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