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Salmon & Chili Lime Konjac Salad

Updated: Sep 30, 2019


1 serving of konjac noodles, drained, rinsed, and dried.

4 to 8 oz of salmon – I like leftover salmon for this recipe

1 cup of thin sliced radish

1 cup of diced red pepper

1.5 cups of diced cucumber

½ cup thin sliced red onion


1 garlic clove minced

1 inch of minced ginger, or pressed

4-8 tsp of olive oil

1 tbsp of maple syrup

1-2 tsp of chili garlic sauce

½ teaspoon of sea salt

2 tbsp of fresh squeezed lime juice

Whisk all ingredients together, or blend in a bullet until smooth.

Store in an airtight container or sealed glass jar in fridge.


I like to dry fry the konjac noodles in a skillet on the stove before use.

In a large bowl add noodles, salmon, red onion, cucumber, and red pepper tossing all ingredients well.

Pour dressing over salad and toss again until salad is coated.

Tip: Add your own desired amount of salmon to create meals for 1 or more persons.

Tip: Phase 1 adjust your oil to your daily limit, phase 4 may increase oil.

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