2 - 8oz.packages of Tofu Shirataki spaghetti noodles
12oz.bag fresh rainbow slaw mixor plain slaw
3green onionthinly sliced
1red bell pepperthinly sliced
1/2cupcilantrochopped
1cupsaltedroasted peanuts
2Tbsp.sesame seeds
Dressing
1Tbsp.fresh ginger paste
3Tbsp.super fine sugar or 4 Tbsp. sugar
1tsp.finely minced garlic
1/2tsp.crushed red pepper flakes
1/2cupunseasoned rice vinegar
1/2cupcanola oil
4tsp.sesame oil
Salt to taste
Instructions
Drain, rinse and cook tofu shirataki noodles according to the package. Set aside to cool.
In a small bowl or dressing shaker, mix the ingredients and whisk or shake well.
In a large bowl toss the the salad ingredients with the cooled noodles, omitting the sesame seeds for now. Toss the salad with the dressing, use as much as you want, there may be some left over for another use. Garnish the top of the salad with the sesame seeds. Let sit for a few hours or serve immediately.
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.