Vietnamese Shirataki Noodle Salad (keto, paleo)

Name: Vietnamese Shirataki Noodle Salad (keto, paleo)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2.5 tbsp avocado oil; 5 oz. shallots (thinly sliced); 2 bulb scallions (sliced); 2 pinches coarse sea salt; 2 packets shirataki noodles (rinsed and drained); Handful coleslaw (shredded green/purple cabbage, carrots); Small handful mint (finely chopped); Small handful cilantro (finely chopped); Handful mixed baby greens; 2 tbsp lime juice; 2.5 tbsp fish sauce; 1 tbsp rice vinegar; 5 tbsp warm water; 3 tbsp keto honey (regular honey, or maple syrup); 2 clove small garlic (finely minced); 1 whole Thai chilis or half serrano red chili pepper (sliced, optional ingredient)

5.0

(3)

iheartumami.com

Your recipes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 3

konjac noodle salad miracle noodle salad shirataki noodle salad

Vietnamese Shirataki Noodle Salad (keto, paleo)

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Start a saute pan with 2 tbsp cold oil and add the shallots. Saute over low heat until they are golden, about 12-15 minutes. Push the shallots around the pan periodically so they cook evenly. Transfer them to dry on a paper towel. The shallots will continue to brown and crisp.

Step 2

In the meantime, prepare the noodles, Vietnamese dipping sauce, vegetables, and herbs.

Step 3

Use the same pan and add 0.5 tbsp oil . Saute the scallions with 2 pinches of salt over medium heat until they are softened, about 10 seconds. Transfer the scallions and the oil to a small bowl.

Step 4

To assemble, divide the noodles, vegetables, and herbs into two serving bowls. Add the shallots. Drizzle the bowl with scallion oil and the dipping sauce. Toss well and eat!

Top similar recipes

Curated for you