

The discovery of a new ingredient can really set the imagination aflame, such as when I was introduced to shiratake noodles.
These are an extremely low-carb, no-fat, low-cal, low-sodium gelatinous traditional Japanese noodle made from the root of an Asian plant called konjac, or elephant yam. Shirataki also goes by the names “ito konnyaku,” yam noodles or devil’s tongue noodles. You can find them in the refrigerated section at the grocery store, along with won ton wrappers and the like.
Because they have little flavor, they are a perfect neutral bed for a delicious topping or sauce. In this case, our band of cooking bloggers from #TheSaladBar decided to bring you Asian-inspired salads today, so I figured what better idea than a cool noodle salad combined with other Asian-influenced things.
I set to work on the hottest day of summer, and luckily there wasn’t much to do. I chose shelled, already-cooked edamame for convenience, tri-colored mini bell peppers for the rainbow effect, Chinese pine nuts in keeping with the Asian theme, Napa cabbage for body and crunch, and a Keitt mango — a delicious, large, very sweet, green-skinned, late-season variety. They’re grown in California, ripen on the tree (unlike imported mangos), are fiber-free and have a sort of floral flavor. My friends at Melissa’s Produce sent the ingredients, so perhaps I should name the salad after them?
And then I had my best idea yet. What if I simply put the items out in bowls, so each person could build their own salad? Genius, I say. Try it.
Recipe: Do-It-Yourself Asian Noodle Salad
Summary: Gorgeous colored peppers, protein-rich edamame, sweet mango and toasty pine nuts top a bed of Shirataki noodles and Napa cabbage, for a cool Asian Noodle Salad.
Ingredients
3 (8-ounce) packages Shirataki Fettuccine Noodles
- 4-5 ounces colored sweet mini bell peppers
- 1-1 ½ cups shelled ready-to-eat edamame
- ½ cup toasted pine nuts
- 10 or so leaves Napa cabbage
- 1 Keitt mango
- Bottled Toasted Sesame Asian salad dressing
Instructions
- Rinse and drain noodles and place them in a serving bowl. Stem, seed and chop bell peppers and place them in a serving bowl. Place edamame in a serving bowl. Place pine nuts in a serving bowl.
- Slice cabbage leaves thinly and place in a serving bowl. Peel and seed mango and cut flesh into a small dice and place in a serving bowl.
- Assemble salads: Allow each person to build their own salad, starting with the cabbage, layering on noodles, peppers, edamame, mango and finishing with a sprinkle of pine nuts.
- Pass the dressing at the table for each person.
- Serves 4.
Source
Dorothy Reinhold / Shockingly Delicious
Preparation time: 15 minutes
Diet type: Vegetarian, vegan
Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, Gluten free
Number of servings (yield): 4
Culinary tradition: Japanese
My rating
Here are the other salads created by my fellow cooks for #TheSaladBar, a monthly cooperative feature. Choose my Do-It-Yourself Asian Noodle Salad today, or one of theirs to try for your own Asian salad meal. You can’t go wrong with any of these beauties.
{ 16 comments… read them below or add one }
Wow, thanks for introducing me to two intriguing ingredients that I want to try, the Shiritaki noodles and the Keitt mangos. I am missing the champagne mangoes that are now out of season, I’ll have to ask around for the Keitts.
Mary,
Those Keitts are now my favorite mango. They are smooth, not stringy, and dense. LOVE THEM!
Terrific insight on the Shirataki noodles, Dorothy! I love coming across new ingredients and your explanation sets the stage for the salad. Beautiful work from start to finish.
Brooks,
Thank you! They were a revelation to me. I plan to use them a lot more.
Gorgeous salad and full of all my favorites. The noodles are new to me but I will look for them the next trip to my Asian market.
SO gorgeous, Dorothy! Full of fantastic flavors!
This looks delicious. Love the addition of the edamame!
I have to keep an eye out for those elephant yam noodles. Looks exciting and I love trying out new ingredients. This is my kind of salad!
Your salad is the most beautiful and creative of the bunch – I really mean it!
Thank you Nancy! You would adore this one. Vegan, baby!
Gorgeous! I love the bright colors. I’m always on the lookout for easy cold salads, especially in the summer.
I love your salad bar approach to this theme. Your photo presentation is stunning and I will be stopping by your salad bar ASAP.
I just love the colors in this salad! Gorgeous! I love that you used such a unique noodle and edamame is a great addition to an Asian salad.
I never heard of those noodles, but then again, I hardly understand most of the labels in the asian market. What I do love is a make it yourself salad bar with asian flavors! Cool idea Dorothy.
This salad is GORGEOUS…and so very healthy! I’ve seen shiratake noodles, but have never tried them. Your salad is a great motivator to buy a package and give them a try.
Nice salad. Thank you.