It certainly has been hot the last few days so I thought that it would be a good idea to make a meal that did not require any cooking and that could be served chilled, this Korean style cold tofu shirataki noodle salad with shrimp. This is a noodle based salad and I went with some tofu shirataki noodles to keep things nice and easy (no cooking required!) and light (low calorie and low-carb)! For the veggies in the salad I like to go with a rainbow of colours for a nice presentation and they include green lettuce and cucumber, yellow pepper, orange carrot, red kimchi and purple cabbage. To make this salad a meal you need some meat and pre-cooked shrimp fits the bill perfectly since you don’t need to cook is and it’s already chilled! The final component of the salad in a simple and tasty dressing with gochugaro (Korean chili pepper flakes) for a bit of heat. If you are looking for a way to keep cool on a hot summer day, you can’t go wrong with this Korean style cold tofu shirataki noodle salad with shrimp!
Korean Style Cold Tofu Shirataki Noodle Salad with Shrimp
A tofu shirataki noodle salad with a rainbow of veggies and shrimp in a tasty Korean style dressing that is served chilled; perfect for a hot summer day!
ingredients
- 2 tablespoons rice vinegar or lime juice
- 1 tablespoon reduced sodium soy sauce (gluten-free or tamari for gluten-free)
- 2 teaspoons toasted sesame oil
- 2 teaspoons gochugaro (Korean chili pepper flakes) or aleppo pepper or red pepper flakes
- 2 teaspoons sesame seeds, toasted
- 2 cloves garlic, chopped
- 1 teaspoon honey or sugar
- 1 green onion, finely sliced
- 1 (8 ounce package) House Foods Tofu Shirataki Noodles, drained and rinsed
- 8 ounces cooked shrimp, peeled and chilled
- 4 cups lettuce, shredded
- 1 cup cucumber, julienned
- 1 cup carrot, julienned
- 1 cup red cabbage, shredded
- 1 yellow pepper, julienned
- 1/2 cup kimchi (optional)
- 1/4 cup green onion, sliced
For the dressing:
For the salad:
directions
- Mix everything.
- Assemble the salad, toss in the dressing and enjoy!
For the dressing:
For the salad:
Vietnamese Summer Roll Salad
Mango, Avocado and Grilled Shrimp Salad with a Peanut Dressing
Kung Pao Chicken Salad with Sichuan Dressing
Cold Shanghai Wontons in Peanut Sauce and Chili Oil
What a beautiful colorful meal! Love this salad!
Love the colors and the cold noodles are perfect for a hot day!
Ahhhh yes! this looks delicious and just the thing for a hot Summer night!
Cold noodles are the best! And with that Korean gochugaru all mixed in… it's perfect!
This salad looks delicious, Kevin! So colorful,perfect for summer! I must say, I love the beautiful colors you add to all your dishes!
The colors are absolutely vibrant! I find that shirataki noodles have an unpleasant smell once the package is open, but if I rinse it well and use an assertive sauce, I can enjoy it. I bet your preparation is perfect for it…
Love how colorful this salad is and that gif is seriously awesome!
This looks delicious! I love the creativity and attention to color that goes into your dishes!
Do you think I could use gochujang in place of the flakes? I've never used either but have an unopened container of gochujang in the cupboard,. If so, would I use the same amount? Thanks.
Anonymous: Yes you could use gochujang at the same amount. You could also use this gochujang sauce: https://www.closetcooking.com/2008/07/gochujang-dressing.html
As soon as I'm back in Telluride I'm making this salad!
Kevin, I love this!!!! Making me wish I had some cold noodles in front of me right now! Did you get your ticket to BHF? Hope to see you in Chicago!
This looks perfect! First time I hear of gochugaro and can't wait to try it- along with all the delicious ingredients you list here. I'm suspecting this will instantly become a favourite!
This is not gluten free as written. It can be made gluten free by using tamari or gluten free soy sauce.
This is not gluten free as written. It can be made gluten free by using tamari or gluten free soy sauce.