Shirataki Salad
Ingredients for 4 portion(s)
- 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.
Used products in this recipe
Ingredients for 4 portion(s)
- 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
