This low-carb shirataki noodle salad combines sea vegetables, leafy greens, avocado, and cooked chicken with a bright ginger-garlic dressing. It’s a nutrient-dense main-dish salad with plenty of contrasting textures, plus fiber, protein, healthy fats, and a variety of micronutrients. Use homemade chicken nuggets, chicken schnitzel, or any cooked leftover chicken for a satisfying lunch or light dinner that is naturally gluten-free and lectin-free.
A nutrient-dense, low-carb noodle salad
This recipe began with a package of hydrated mixed sea vegetables I found at Whole Foods (Sea Tangle). That particular product is no longer available, but mixed sea vegetables are now widely sold in dehydrated form and can easily be prepared according to the package instructions.
Sea vegetables vary considerably in type, serving size, and iodine content, so rather than giving a fixed weight, I recommend using two prepared servings as defined on your package — one serving per person. Iodine is an essential nutrient, but the amount found in seaweed can vary significantly, so following the manufacturer’s serving guidance is a sensible approach.
Once rehydrated, the sea vegetables are combined with shirataki noodles, romaine lettuce, baby spinach, avocado, and cooked chicken. The result is fresh and satisfying, with tender noodles, crunchy greens, creamy avocado, and the distinctive savory flavor of sea vegetables.
Choosing the chicken
I originally made this salad with my homemade gluten-free chicken nuggets, which give it a fun comfort-food element and add extra texture. You can also use sliced gluten-free chicken schnitzel or simply cooked leftover chicken.
Having the chicken prepared in advance makes this a quick meal to assemble. The shirataki noodles can also be cooked and dried ahead of time and refrigerated until needed.
How to prepare sea vegetables
Most mixed sea vegetables (seaweed) sold today are dehydrated and need to be rinsed and soaked in warm water before eating. Rehydration times vary, so always follow the instructions on your package. Once hydrated, drain them thoroughly and gently pat dry excess water if necessary.
If you find a ready-to-use or refrigerated product (like the one I used here), rinse or desalt it according to its package directions. For this recipe, use two labeled servings of the prepared sea vegetables.
More recipes with Shirataki pasta
Looking for more low-carb recipes with Shirataki pasta? Check out these recipes here.
- Low-Carb Shirataki Noodle Stir-Fry with Shrimp
- Gluten-Free Miso Ramen with Shirataki Noodles
- Low-Carb Shirataki Mac and Cheese
- Chocolate Shirataki Noodle Pudding
- Low-Carb Shirataki Pasta and Vegetable Casserole
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Shirataki Noodle Salad with Chicken and Sea Vegetables
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Dinner, Lunch
- Method: Boiling
- Cuisine: Asian
- Diet: Dairy-Free, Gluten-Free, Keto, Low-Carb
Description
This low-carb shirataki noodle salad combines sea vegetables, leafy greens, avocado, and cooked chicken with a bright ginger-garlic dressing. It’s a nutrient-dense main-dish salad with plenty of contrasting textures, plus fiber, protein, healthy fats, and a variety of micronutrients. Use homemade chicken nuggets, chicken schnitzel, or any cooked leftover chicken for a satisfying lunch or light dinner that is naturally gluten-free and lectin-free.
Ingredients
For the dressing
- 1 garlic clove, grated
- 1 thumb-size piece fresh ginger, grated
- 4 tablespoons coconut aminos
- 1–2 tablespoons apple cider vinegar (to taste)
- 1–2 teaspoons sesame oil
- Salt and freshly ground black pepper, to taste
For the salad
- 2 servings mixed sea vegetables, rehydrated or prepared according to the package instructions
- 1 package shirataki angel hair noodles, or another shirataki noodle variety (2 servings)
- 4 homemade chicken nuggets, sliced chicken schnitzel, or cooked leftover chicken
- 2 cups chopped romaine lettuce
- 1 cup baby spinach
- 1 avocado, diced
Instructions
- Combine the garlic, ginger, coconut aminos, apple cider vinegar, sesame oil, salt, and pepper in a small bowl. Whisk well and set aside.
- Prepare the sea vegetables according to the package instructions. If dehydrated, soak them for the specified amount of time, then drain well. If using a hydrated or ready-to-use product, rinse and desalt it as directed on the package.
- Prepare the shirataki noodles according to the package instructions. This will usually involve rinsing, boiling, and dry-roasting the noodles to remove excess moisture.
- Divide the shirataki noodles between two serving bowls. Add the sea vegetables, romaine lettuce, baby spinach, avocado, and your choice of cooked chicken.
- Drizzle with the dressing and toss well. Taste and add more coconut aminos or apple cider vinegar if needed.
Notes
Use two servings of sea vegetables as defined on your package, rather than a fixed weight. Sea vegetable blends differ considerably in composition and iodine content.
The preparation time for homemade chicken nuggets or chicken schnitzel is not included.
For faster assembly, prepare the chicken and shirataki noodles in advance.
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