Confetti and Shirataki Fettucine Salad



  • 1 16 ounce package Shirataki Fettucine
  • 2 carrots, chopped (1/2 cup)
  • 1/2 cup fresh peas
  • 1 bunch broccoli florets (1/2 cup)
  • 1 pound fresh asparagus
  • 1 red bell pepper, chopped (1/2 cup)
  • 3 red radishes, sliced
  • 8 ounces baby spinach leaves, washed
  • 1 pint cherry tomatoes, halved
  • 1 small bunch green onions, sliced (1/2 cup)
  • fat free dressing of your choice–there are plenty of fat free vegan dressing recipes


  1. Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels. Set aside.
  2. Bring 2 inches of water to a boil in a saucepan.
  3. Place carrots in water and lightly blanch in water for 1 minute, or until bright orange. Remove with slotted spoon and place in large mixing bowl.
  4. Repeat blanching process with peas.
  5. Add peas to mixing bowl.
  6. Blanch broccoli, remove from water and place on cutting board. Chop and add to mixing bowl.
  7. Blanch asparagus, remove from water, place on cutting board and cut into 1 inch pieces.
  8. Add to mixing bowl.
  9. Add Shirataki Fettucine to mixing bowl.
  10. Mix gently with blanched vegetables.
  11. Add bell pepper and radishes.
  12. Toss to mix.
  13. Add dressing to salad and toss gently.
  14. Place one fourth of the spinach leaves on each serving plate.
  15. Top with pasta salad and garnish each salad with tomatoes and green onions.

Images might be composite representation of recipe and not an actual photo of the completed dish.

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