Summer picnic time is coming and this recipe makes a great side dish
Summertime, summertime, sum, sum, summertime...oh, hi there, you caught me singing about my favorite time of the year -- SUMMER! It's only a few weeks away and the latest finalist in the "Livin' La Vida Shirataki Recipe Contest" has a side that will go along great with hamburgers or hot dogs on the grill.
Chelsea S. from Pennsylvania came up with the idea to use Konjac Shirataki Noodles in a Shirataki Summer Slaw recipe that will add a healthy variety to the usual summer picnic fare. What a refreshing way to spend your day in the month of May (I'm a poet and don't know it!). Eat up!
SHIRATAKI SUMMER SLAW
2 cups Dole coleslaw mix
1 cup dole shredded red cabbage
1 8oz bag Konjac Shirataki Noodles
1/3 cup rice vinegar
1 tablespoon tamari or soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon galangal (Thai ginger)
dash of chili oil, if desired
Rinse, drain and boil the shirataki for a few minutes. Drain and rinse well with cold water. Cut the noodles into bite
size pieces. Toss the noodles with the cabbage and coleslaw mix.
Combine vinegar, tamari, sesame oil, galangal, and chili oil (if desired). Pour liquid mixture over veggie mixture and toss to
coat. Refrigerate at least an hour before serving.
Total carbs in recipe: 13.1 grams
Fiber: 7 grams
Net carbs: 6.1