Asian Cucumber Salad
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Asian Cucumber Salad
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This yields 1 serving, which comes out to 424 Calories, 42.38g Fats, 8.24g Net Carbs, and 2.32g Protein.
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Ingredients
- ¾ cucumber large
- 1 shirataki noodles packet
- 2 tablespoons coconut oil
- 1 spring onion medium
- ¼ teaspoon red pepper flakes
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds
- salt to taste
- black pepper to taste
Instructions
- Rinse off the shiritaki noodles very well. Make sure you get all of the excess water they were sitting in and wash them off completely.
- Set them on a peper towel to completely dry, then bring 2 tbsp. Coconut Oil to medium-high temperature in a pan.
- Once pan is hot, let noodles fry for 5-7 minutes, completely reducing in size and boiling off extra liquids.
- Remove from pan and set on a peper towel to cool.
- Slice cucumber thin, then arrange on a plate in design you want. Add the rest of the ingredients over the cucumber and let set in the fridge for at least 30 minutes. Sprinkle fried shiritake noodles over the top!
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