Serves: 3-5
Ingredients
  • 3 pkgs of House Foods Tofu Shirataki (Spaghetti Shaped)
  • ½ cup green cabbage, shredded
  • ½ cup red cabbage, shredded
  • ½ cup carrot matchsticks
  • ¼ cup mint leaves, minced
  • ¼ cup cilantro, minced
  • ½ cup of baby spinach
  • 1 ½ tsp. sesame seeds
  • 1 ½ tbsp. fresh ginger, peeled
  • 2 tbsp. vinegar (I used apple cider vinegar)
  • 2 tbsp. coconut sugar
  • 2 tbsp. low sodium soy sauce (I used Bragg's Liquid Aminos)
  • 2 tsp. sesame oil
Directions
  1. Rinse and drain tofu shirataki noodles and pat dry. You can chop the noodles into smaller pieces if you wish.
  2. To make the dressing, place the ginger, vinegar, sugar, soy sauce and sesame oil in a blender and blend for a few seconds. Combine the noodles with the dressing and toss several times. Set aside for at least 30 minutes for noodles to absorb the flavour.
  3. In a large bowl, add in the shredded cabbage, carrots, minced mint and cilantro and spinach. In a nonstick skillet or frying pan, quickly heat the marinated noodles for a few minutes and then add into the bowl. Toss and garnish with sesame seeds and serve! You can also choose to all all of the veggies and herbs into the pan too. I have been stir frying (with no oil) everything for a few minutes and I really enjoy it that way!
Recipe by Calm Mind Busy Body at http://calmmindbusybody.com/shirataki-noodles-sesame-ginger-salad/