Keto Asian Noodle Salad
Finding something good and low-in carbs for meals? This article is right up your street! It introduces a delicious Keto Asian noodle salad. This salad is a perfect mix of zero-carb Shiritake noodles, shredded green and red cabbage, chopped scallions, chopped cilantro and chopped peanuts. The salad bowl is finished with generous drizzles of crazy good Thai-style peanut putter sauce. Coming out tasty and flavorful, this salad is enough to get you hooked right with the first try.
Along with Shiritake noodles, peanut putter sauce is also what defines this keto noodle salad. It’s made with ginger, garlic, lime juice, sesame oil, wheat-free soy sauce, fish sauce, peanut butter, cayenne pepper, kosher salt and water. Give it a try and your taste buds will be in a treat. It does happen with my family, especially my kids!
This Keto Asian noodle salad also work with vegans and vegetarians. If you are a strict eater, just swap fish sauce with soy sauce. It still tastes good while keeping you stick to your diet. For those who are diet-free, may added cooked chicken or shrimp to this salad. It’s really worth trying!
Keto Asian Noodle SaladCourse: Sides, SaladsCuisine: AsianDifficulty: Easy
This salad is a perfect mix of zero-carb Shiritake noodles, shredded green and red cabbage, chopped scallions, chopped cilantro and chopped peanuts. The salad bowl is finished with generous drizzles of crazy good Thai-style peanut putter sauce.
- For Salad
4 cups Shiritake noodles, drained and rinsed
1 cup red cabbage, shredded
1 cup green cabbage, shredded
1/4 cup scallions, chopped
1/4 cup peanuts, chopped
1/4 cup cilantro, chopped
- For Dressing
1 tbsp. toasted sesame oil
1 tbsp. wheat-free soy sauce
1 tbsp. fish sauce (or coconut aminos for vegan)
¼ cup sugar free peanut butter
1 tbsp. granulated erythritol sweetener
2 tbsp. minced ginger
1 tsp minced garlic
1 tbsp. lime juice
¼ tsp cayenne pepper
½ tsp kosher salt
½ cup filtered water
- Gather all ingredients for salad in a large bowl. Mix to combine.
- Add all ingredients for dressing in a blender or magic bullet. Blend until smooth.
- Pour dressing over salad. Toss to coat.
- Serve immediately or cover and chill in refrigerator for up to 5 days. Enjoy!