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

FOR THE DRESSING:

• 2 tablespoons rice vinegar or lime juice
• 1 tablespoon reduced sodium soy sauce
• 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

FOR THE SALAD:

• 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

directions

FOR THE DRESSING:

1. Mix everything.

FOR THE SALAD:

2. Assemble the salad, toss in the dressing and enjoy!

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