Shirataki Salad

Fennel, edamame and walnut salad with Ponzu dressing, basil and dill 302 of 534 Warm vegetable salad with Teriyaki sesame dressing

Kikkoman Sauces 397

Category 390

Ingredient 291

Videos 67

World Cuisines 127

Specials 392

Summer Spring Salads Noodles Naturally Brewed Soy Sauce Asian Vegetarian kitchen

Preparation time: 30 mins

Calorific value (per portion): 943 kJ / 225 kcal

2 packs of shirataki noodles (à 250 g)
salt
100 g broccoli
4 red and 4 yellow plum tomatoes
1 small onion
4 radishes
1 bunch of rocket salad
2-3 sprigs of coriander
12 black olives without stones
4 tbsp. Kikkoman Naturally Brewed Soy Sauce
3 tbsp. white balsamic vinegar
4 tbsp. olive oil
1 tsp. mustard
½ tsp. sugar

Preparation

Rinse the shirataki noodles under running water before placing them in a pan of boiling salted water. Bring the water back to the boil briefly, then drain and cool.

Divide the broccoli into florets. First wash them, then blanch them in boiling salted water for approx. 3-4 minutes. Drain and plunge briefly into cold water. Wash and halve the tomatoes. Peel the onions and cut them into thin slices. Trim, wash and quarter the radishes. Wash the rocket and coriander, then coarsely chop the coriander.

Cut the shirataki noodles into approx. 10 cm long pieces and combine with the broccoli, tomatoes, onions, radishes, rocket and olives. Stir together the soy sauce, vinegar, olive oil, mustard and sugar. Drizzle the soy-balsamic dressing over the salad, arrange on plates and top with a sprinkling of coriander.