Shirataki Noodle Salad with Salmon & Sesame Lime Dressing
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2 serves
  • 250 g konjac/shirataki noodles (drained weight)
  • 1 teaspoon coconut oil
  • 2 x 150 g salmon fillets
  • generous pinch of sea salt and some white pepper
  • 2 spring onions, finely chopped
  • small handful of fresh coriander leaves
  • 5-6 radishes, thinly sliced
  • 1 small carrot, thinly sliced
  • 1 small cucumber,
  • 1 thinly sliced red pepper
  • 1 tablespoon sesame seeds
Sesame, ginger & lime dressing
  • 1 teaspoon finely grated garlic (about 1 small garlic clove)
  • 1 teaspoon finely grated ginger, or 1 teaspoon ginger powder
  • 1 teaspoon tahini (sesame paste)
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • zest of medium lime juice of 1 medium lime
  • 1 tablespoon fish sauce
  • 2 tablespoons olive oil
  • 1 teaspoon Sriracha hot chilli sauce, or other chili sauce or some dried chili flakes
  • Generous pinch of sea salt
  1. Rinse and strain the konjac noodles and set aside.
  2. Combine the dressing ingredients in a bowl and whisk with a fork. Set aside.
  3. Heat coconut oil in a frying pan or a skillet. Wash and pat dry the salmon with the kitchen roll paper. Place in a hot pan, skin side down. Sprinkle the flesh side with white pepper and sea salt. Cook on the skin side over medium-high heat for 3 minutes, then turn over and cook for a further 2-3 minutes. Remove to a plate to rest.
  4. Prepare the vegetables and herbs and combine them with the konjac noodles in a large salad bowl. Pour over the dressing and mix through really well. I use my hands to separate the noodles and make sure they are evenly coated. Serve in bowls topped with flaked cooked salmon and sesame seeds. I like to serve an extra lime wedge and some chilli sauce on the side.
Recipe by Happy Body Formula at