Ingredients:
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
Dressing:
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.
Method:
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.