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

  • Servings
  • Prep Time
    15 Min
  • Cook Time
    0 Min

Cooking Directions

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



  • 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


  • chopped fresh cilantro
  • chopped fresh basil
  • chopped peanuts
  • red pepper flakes

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