Print Digg


Cold Pasta Salad with Peanut Butter Dressing

Tuesday, July 10, 2018

Occasionally, the Biosyntrx staff makes every effort to eat gluten free for a few days.  If you don’t know about shirataki pasta, it’s guilt-free noodles; zero calories, soy free, gluten free, cholesterol free, and vegan. It's made from the soluble fiber root of a plant called the Konnyaku Imo.

We use shirataki fettuccini when we prepare this fabulous lunch recipe on particularly warm summer days like our country is experiencing during summer 2018.   

Peanut Butter Dressing

Peanut butter – 1/2 cup

Hot water - 1/3 to 1/2 cup

Lite soy sauce – 1 tablespoon

Fish sauce – 1 tablespoon

Fresh or tube ginger – 1 teaspoon

Fresh or tube lemongrass – 1 teaspoon 

Red pepper flakes or red pepper tube sauce to taste

Garlic – 4 cloves crushed

Agave or Honey – 1 tablespoon

We used the baby Cuisinart and minced the garlic cloves first, then added the other ingredients.The garlic minces beautifully, but that can only happen if the garlic is put in and minced before other ingredients are included. 

Shirataki noodles – Two seven-ounce packages for four servings. Follow direction on package. 

We included lightly steamed broccoli and snow peas with fresh carrots, bean sprouts, tomatoes, basil, mint and cilantro.  We always include fresh lime with salads that contain crushed red peppers and cilantro.Generously drizzle the salad with the peanut butter dressing after individual plating. Serve with chopped peanuts and a lime wedge.

This lunch is nutrient-dense and very filling with fewer than 250 calories, unless you can’t resist licking the peanut butter dressing bowl.   

Ellen Troyer, with David Amess and the Biosyntrx staff