Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Greek Shirataki Salad

Brunch, Gluten Free, Paleo, Sides, VegetarianRespond to this post »

As you can imagine, I am perpetually on the hunt for new food trends.  Anything that can be adaptable here in my gluten free/vegan/sometimes vegetarian/meat lovers kitchen is a win.  However, it was my daughter who introduced me to Shirataki Noodles by Skinny Pasta- chip off the old block perhaps?

Shirataki or Konjac noodles are made from the konjac yam, they are really high in fiber, soy free, low carb, gluten free (yippee) and pretty much calorie free.  That makes them perfect for those on keto, paleo, kosher, gluten free diets.  They have been available in Southeast Asia for centuries, I am not sure what took them so long to get here, but super glad they finally made it.

One thing to keep in mind, they are packaged in water, water that smells a wee bit fishy.  No worries though, just rinse them under cool water for about 1 minute, give them a quick boil for another 2 minutes and then throw into an dry skillet on medium heat to dry out (they are made mostly of water) for a few minutes more.  Hey, with no calories and good for so many different types of diets, 5 minutes of prep is no too much to ask, I think.

Greek Shirataki Salad

Category: Brunch, Gluten Free, Paleo, Sides, Vegetarian

Greek Shirataki Salad


  • 1 package shirataki "skinny pasta", rinsed for 1 minute
  • 1 cup cherry or grape tomatoes, quartered
  • 1 cup chopped english cucumber
  • 1 small red bell pepper, chopped small
  • 1/4 cup red onion, chopped
  • 1/4 cup sliced pitted black olives
  • 4 oz feta, chopped or crumbled
  • 1/4 cup extra virgin olive oil
  • zest of 1 lemon and juice from 1/2 of the lemon
  • 1 tablespoon Dijon mustard
  • 1/4 tsp salt and pepper
  • 1 garlic clove, passed through press or very finely chopped
  • handful of fresh parsley, chopped
  • handful of fresh chives, chopped


Start by rinsing the shirataki noodles for 1 minute under running water.

Add to a small saucepan with boiling water and cook for 2 minutes, then drain and rinse again.

Place in a hot skillet over med/high heat and cook stirring until mostly dry 3-4 mins. Set aside.

Add all the chopped vegetables: tomatoes, cucumber, red pepper, onion and olives to a large bowl.

Make the vinaigrette: add olive oil, lemon zest and juice, Dijon, garlic and salt and pepper to small bowl or jar with lid - whisk or shake jar to mix well.

Add vinaigrette to chopped vegetables and mix well, add the feta and noodles and mix again.

Top with fresh parsley and chives and serve.

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