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Korean Style Konjac & Shrimp Salad

Updated: Sep 30, 2019


1 serving of konjac noodles

8 oz of salad shrimp thawed, rinsed, and pat dry

2 cups of sliced or shredded romaine lettuce

1 cup of diced cucumber

1 cup of sliced red cabbage

¾ cup of yellow bell pepper

¼ cup of diced green onion


2 tbsp of fresh lime juice

1 tbsp of Braggs soy seasoning

4-8 tsp of olive oil

1 tsp of ginger paste or 1 inch of fresh ginger minced

2 garlic cloves minced, or through a press

2 tsp of WF maple syrup

Whisk together all ingredients in a small bowl.

Store in airtight or glass covered container in fridge.


I like to dry fry konjac noodles in a non-stick skillet to remove moisture before use. In a medium bowl place noodles, shrimp, lettuce, cucumber, red cabbage, bell pepper, and green onion (place them beside each other without mixing). Chill until ready to use. Once ready to use pour dressing over salad and toss all ingredients together until well mixed. Serve immediately.

Tip: This lettuce in this recipe will be soggy if mixed ahead of time too far in advance.

Tip: Maintenance add desired amount of oil.

Tip: Phase 1 adjust your oil accordingly.

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