Shirataki & Wakame Ponzu Salad

Name: Shirataki & Wakame Ponzu Salad
Yield: 2 to 4 servings
Cuisine: British
Ingredients: 360-400 g Shirataki *2 packets; 3-4 g Dried Wakame; 2 tablespoons Ponzu *OR 1 tablespoon Soy Sauce & 1 tablespoon Rice Vinegar; 1-2 teaspoons Chilli Garlic Sauce *optional; 1 Spring Onion *finely chopped

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Shirataki’ are translucent and gelatinous noodles made from Konnyaku Potatoes (Konjac Yam or Devil’s Tongue Yam). Largely composed of water and dietary fibre, they are very low in calories. Slightly coloured type is called ‘Itokonnyaku’. They are getting popular as a healthy gluten & wheat free pasta alternative. I love it especially with Ponzu, a citrus & soy based sauce. This salad has very little calories.

Hiroko Liston @hirokoliston

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Ingredients

2 to 4 servings

360-400 gShirataki *2 packets
3-4 gDried Wakame
2 tablespoonsPonzu *OR 1 tablespoon Soy Sauce & 1 tablespoon Rice Vinegar
1-2 teaspoonsChilli Garlic Sauce *optional
1Spring Onion *finely chopped

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Steps

1

Soak the Dried Wakame in cold water until soft, drain well. Cut into small pieces if large.
2

Drain Shirataki. Cut into 5cm length. Place in a saucepan, add Water to cover, bring to the boil and cook for 2 minutes, then drain.
3

Place Wakame and Shirataki in a bowl, add Ponzu and Chilli Garlic Sauce, and mix well. Place chopped Spring Onion on top and enjoy.