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Thursday, April 17, 2014

Sesame Ginger Shirataki Noodle Salad for Passover


Finally, after several days of indulgent Passover treats, here is a savoury recipe for you.

This one basically adapts one I make all the time to be for Passover.  Having to avoid wheat and other grains isn't even the hardest part of Passover for me, it's actually having to also avoid legumes.  This means I can't even use soy sauce!  Thankfully, most health food stores now offer alternatives to soy sauce like coconut aminos.  I subbed coconut vinegar in for the rice vinegar I would usually use, but Adam wasn't overly impressed with that.  I agree, it's definitely better with soy sauce and rice vinegar, but for 8 days of the year, this will do.  It's still very tasty.

For all you not celebrating Passover, this is still a yummy recipe that is great for people eating gluten-free, low-carb, etc.

This is a big recipe, because it was served at our family sedar, so feel free to half it if you don't want to make as much.

Sesame Ginger Shirataki Noodle Salad for Passover

Salad

2-1lb shirataki noodles (the soy-free kind), cut with scissors
2 cloves garlic, minced
2 340g bags broccoli or rainbow slaw
1 bunch green onions, sliced

Dressing

1/2 cup tahini/sesame butter
1/4 cup coconut aminos
1/4 cup coconut vinegar
2 tbls grated fresh ginger
1 tbls toasted sesame oil
Salt and crushed red chili flakes, to taste

Whisk together ingredients for dressing and set aside.

Place noodles and garlic in hot fry pan for 3-4 minutes.  Toss into a large bowl with slaw and onions.  Pour in dressing and mix well.  If there is any excess moisture from noodles in the salad, sprinkle in 2 tsp of konjac flour and mix well.  Serve at room temperature.

I have shared this recipe with the Plant-Based Pot-Luck Link-Up Party.