Chicken and Tofu Shirataki Vietnamese Salad

This low carb, refreshing salad is packed with chicken and vegetables, mixed with red cabbage, lettuce, cucumber, carrots, and red pepper. Tossed with a classic Vietnamese fish sauce dressing

Servings8

Prep Time15 min

Cook Time0 min

Ingredients

Salad

2 pkgs. House Foods Tofu Shirataki Spaghetti
1 cup (135g) shredded cooked chicken breast
1 cup (65g) shredded red cabbage
1 cup (40g) shredded lettuce
1 Tbsp. kosher salt
½ English cucumber, thinly sliced into half moons
½ cup shredded carrots ( carrot sliced to matchsticks)
¼ cup sliced onion (red or white)
2 stalks of green onion, thinly sliced
½ large red pepper, thinly sliced

Salad Dressing

4 Tbsp. fish sauce
4 tsp. light brown sugar
4 tsp. lemon juice
1½ tsp. sesame oil

Garnish

chopped fresh cilantro
chopped fresh basil
chopped peanuts
red pepper flakes

Cooking Directions

In a large bowl, mix all the salad ingredients together. Set aside.

How to Prep Tofu Shirataki

Whisk together the dressing ingredients until the sugar is dissolved. Toss the dressing with the salad.

Top dressing with chopped cilantro, basil, peanuts, and red pepper flakes. Serve immediately.

This photo was taken by Healthy Nibbles and Bits.

In this recipe

Tofu Shirataki Spaghetti

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