A cold salad plate makes a fine lunch. You can laugh over the ridiculously low calorie count while you eat this one, featuring shirataki "miracle noodles." It contains about 150 calories per serving. (All about shirataki: check my blog.)
2 tbsp (30 mL) lime juice
1 tbsp (15 mL) each: soy sauce, water
1 tsp (5 mL) each: fish sauce, sriracha
1 tsp (5 mL) granulated sugar
8 oz (250 g) white shirataki, rinsed
8 oz (250 g) cooked, shelled, deveined shrimp (31-40 count)
2 cups (500 mL) coarsely chopped baby spinach leaves
2 mini cucumbers, sliced in semicircles
1 small red bell pepper, cut in matchsticks
Sea salt + freshly ground black pepper to taste
2 tbsp (30 mL) each: chopped cilantro leaves, slivered basil leaves
Marinade: In small bowl, stir together ingredients.
Salad: Add shirataki to small pan of boiling, salted water. When water returns to boil, cook 1 minute. Drain. Line baking sheet with paper towels. Spread out shirataki to air-dry. Cut strands into manageable lengths.
Add shirataki to bowl with marinade. Add shrimp. Stir to coat. Cover and marinate in fridge 30 to 60 minutes.
Line 2 serving plates with spinach. Scatter with cucumbers, then red pepper. Remove shrimp from marinade and set aside.
Using tongs, lift shirataki from marinade and divide between plates. Drizzle shirataki on each plate with about 1 tsp (5 mL) marinade, discarding remainder. Sprinkle shirataki lightly with salt and pepper. Arrange shrimp over shirataki. Scatter cilantro and basil on salad.
Makes 2 servings.
- You can use low-sodium soy sauce.
- The shirataki for this recipe are measured drained. Water amounts vary by package. About 10% to 20% may be water weight.
- Brown shirataki or tofu shirataki may be substituted for the white kind.
- This salad is also delicious with rice noodles.
- You can buy cooked shrimp, but I prefer to poach my own to maximize flavour.
Credit: Susan Sampson
Tested in Imperial