Keto Shirataki Noodle Caesar Salad Recipe

Let’s be honest, Caesar salad is already a favorite. But if you’ve been watching carbs, that crouton-packed, dressing-heavy version might feel like something you wave to from across the room instead of digging into. This version? It keeps the crunch, the creaminess, and the satisfaction—but cuts the carbs thanks to shirataki noodles.

Now, if you’ve never worked with shirataki noodles before, don’t worry. They’re a bit weird at first. They smell funny when you open the bag, they feel slippery, and you might wonder if you messed up. You didn’t. That’s just how they are. I’ll walk you through every step.

Ingredients

For the Salad:

• 1 bag (about 7 ounces) shirataki noodles (also called Miracle Noodles or konjac noodles)
• 2 cups chopped romaine lettuce (or more if you’re serving more people)
• 1/2 cup cooked chicken breast, shredded or chopped (optional but recommended)
• 1/4 cup grated Parmesan cheese
• Handful of pork rinds or crispy bacon bits (for that crunch)
• Fresh black pepper, to taste

For the Caesar Dressing:

• 1 egg yolk (room temperature)
• 2 anchovy fillets (or 1 teaspoon anchovy paste)
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• 2 tablespoons lemon juice (fresh is best)
• 1/2 cup olive oil (don’t use the cheap stuff)
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

How to Make your Noodle Caesar Salad

Let’s go slow and do this right.

Step 1: Tame those noodles

Open the bag of shirataki noodles. Yes, they smell a bit like a fish market in August. That’s normal. Don’t panic.

Put them in a colander and rinse under cold water for about 2 minutes. Get your hands in there and move them around. That helps get the smell out.

Next, boil them for 2–3 minutes. You’re not cooking them so much as giving them a reset. Drain again.

Now the most important part: toss the drained noodles into a dry pan over medium heat. No oil. No butter. Just the noodles. Stir them around for about 3–5 minutes. You want them dry and squeaky. This helps them grab onto the dressing later instead of sliding around like a wet eel.

Step 2: Make the dressing

In a small bowl or blender cup, smash together the egg yolk, garlic, and anchovies. You can use the back of a spoon if you don’t have a fancy tool. Add the mustard and lemon juice, stir again.

Now, slowly—and I mean slowly—start adding the olive oil while whisking or blending. A few drops at a time at first. You’re making an emulsion, which is a fancy word for “thick and creamy without cheating.”

Once it’s thick, stir in the Parmesan. Taste it. If it needs salt, add it. But go easy—Parmesan and anchovies already bring a lot of salty flavor.

Step 3: Build the salad

In a big mixing bowl, toss the romaine, noodles, and chicken together. Pour on the dressing and mix like you mean it. You want every leaf and noodle lightly coated, not swimming.

Sprinkle on more cheese if you like (who’s going to stop you?) and add your pork rinds or bacon bits for crunch. Grind some pepper over the top and serve.

Why this Keto Shirataki Noodle Caesar Salad is a good Pick

This salad hits that rich, creamy note that makes Caesar salads great, but it stays light. The shirataki noodles play nice with the dressing, soaking up flavor without adding carbs. The pork rinds? They bring back the crunch you miss from croutons, and bacon just makes everything better.

You’re not left hungry afterward, either. That combo of fat and protein keeps you full without feeling stuffed. You could eat this on a weeknight when you’re tired, or make it for friends on a weekend lunch. It holds up.

Tips from My Kitchen to you

• Don’t skip drying the noodles. That’s the biggest mistake people make. Wet noodles = sad salad.
• Use a good olive oil. It’s a major flavor here. Cheap stuff tastes like cardboard. Trust me.
• Not a fan of anchovies? Use a bit more Dijon and skip them. You’ll lose some depth, but it’ll still be tasty.
• Want it vegetarian? Skip the chicken and bacon, double the cheese and lettuce.
• Feeling fancy? Shave some Parmesan on top instead of grating it. Looks good, tastes better.

Leftovers?

This salad’s best fresh. But if you’ve got some left, keep the dressing separate and toss just before serving. The noodles can get soggy if they sit too long.

If you’re prepping ahead, make the dressing and keep everything else dry. Assemble last minute, and you’ll be glad you did.

Why I Keep Coming Back to This Salad

I started making this one afternoon when I was craving something rich and cheesy but didn’t want to fall face-first into a bowl of pasta. I had shirataki noodles in the back of the fridge and wasn’t really sure what to do with them.

I gave them the Caesar treatment—because what’s not to like? The first bite was surprising. The noodles had just enough bite, and the dressing clung to everything the way it should. I didn’t miss the croutons, which I never thought I’d say. And it didn’t knock me out with a carb crash afterward.

Now it’s a go-to. I keep a few bags of those weird little noodles in the fridge just for this. It takes no time, and I always feel like I’m eating something real—not just a “healthy version” of something else. That matters. Food should feel like food, not a compromise.

You’ll Like This If…

You want something quick that doesn’t feel rushed. You want that rich Caesar flavor but without the bread coma. You want to eat dinner and still be able to move around afterward.

And maybe you’ve got people at the table with different diets. This works. You can skip the chicken, double the lettuce, throw on more cheese, add a boiled egg, whatever feels right. It’s flexible, filling, and feels like something you’d pay for at a nice café, but better. Because you made it. In your kitchen. With your hands.

Print