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Keto Asian Noodle Salad in a blue bowl

Keto Asian Noodle Salad

A delicious and filling dish that is sneakily low carb. This Keto Asian Noodle Salad is made with crunchy broccoli slaw, shredded carrots, and tender shirataki noodles mixed with a delectable peanut Asian dressing for a perfect blend of texture and flavor. It’s great as a side dish or a vegetarian main. Try it for your next dinner party or weekly meal plan and you’ll be glad you did!
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Course: Salad, Side Dish
Cuisine: American, Japanese
Keyword: Easy, Side Dish, Vegetarian
Prep Time: 40 minutes
Cook Time: 0 minutes
Total Time: 40 minutes
Servings: 10 (as a side)
Calories: 186kcal

Ingredients

  • 14 ounces Shirataki Noodles 2 (7-ounce bags)
  • 4 ounces Carrots Shredded
  • ¼ cup Extra Virgin Olive Oil
  • ¼ cup Unseasoned Rice Vinegar
  • 3 tablespoons Sukrin Gold Syrup or other honey substitute of your choice
  • 3 tablespoons Natural Peanut Butter
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Chili Garlic Sauce
  • 1 tablespoon Fresh Ginger Grated or Minced
  • 2 teaspoons Garlic Minced. About 4 cloves.
  • 24 ounces Broccoli Slaw 2 (12-ounce bags)
  • ¾ cup Roasted Salted Peanuts Roughly Chopped or Crushed

Instructions

  • Rinse and drain 14 ounces Shirataki Noodles.
    14 ounces Shirataki Noodles
  • In a large, dry (i.e., no oil) sauté pan over medium heat, spread out the noodles as much as possible. Heat them to dry off any excess moisture, tossing them periodically with tongs. Once the noodles are dry, remove them from the heat and set them aside to cool.
  • Shred 4 ounces Carrots and set aside.
    4 ounces Carrots
  • In a small mixing bowl, combine ¼ cup Extra Virgin Olive Oil, ¼ cup Unseasoned Rice Vinegar, 3 tablespoons Sukrin Gold Syrup, 3 tablespoons Natural Peanut Butter, 2 tablespoons Soy Sauce, 1 tablespoon Chili Garlic Sauce, 1 tablespoon Fresh Ginger (Minced), and 2 teaspoons Garlic (Minced). Whisk until the sauce reaches a uniform consistency.
    ¼ cup Extra Virgin Olive Oil, ¼ cup Unseasoned Rice Vinegar, 3 tablespoons Sukrin Gold Syrup, 3 tablespoons Natural Peanut Butter, 2 tablespoons Soy Sauce, 1 tablespoon Chili Garlic Sauce, 1 tablespoon Fresh Ginger, 2 teaspoons Garlic
  • Into a large mixing bowl toss about one third of the noodles, one third of 24 ounces Broccoli Slaw, one third of the carrots, one third of ¾ cup Roasted Salted Peanuts, and one third of the sauce. Mix thoroughly. Repeat this process two more times until everything is incorporated.
    24 ounces Broccoli Slaw, ¾ cup Roasted Salted Peanuts
  • Store the Keto Asian Noodle Salad in the refrigerator until you are ready to serve it or transport it. Serve it chilled or at room temperature.

Equipment

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Nutrition

Nutrition Facts
Keto Asian Noodle Salad
Amount per Serving
Calories
186
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
8
g
Sodium
 
361
mg
16
%
Potassium
 
382
mg
11
%
Carbohydrates
 
14
g
5
%
Fiber
 
5
g
21
%
Sugar
 
1
g
1
%
Protein
 
7
g
14
%
Vitamin A
 
2167
IU
43
%
Vitamin C
 
64
mg
78
%
Calcium
 
52
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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