- 8oz konjac glucomannan pasta
- 2 c Fresh green beans cut in half
- 1 c Plain yogurt
- 1 tb Dijon mustard
- 2 md Carrots -- grated
- 1 Red apple -- diced
- 6 1/8 oz Canned white tuna (packed in water), drained
- 1/4 c Chopped walnuts
- 1/2 c Grated Cheddar cheese
Drain and rinse konjac pasta with cold water.
Blanch green beans by cooking in pot of boiling water for 2 minutes. Drain and rinse well with cold water.
Combine yogurt, Dijon mustard in blender or food processor. Mix well and set aside.
Spread half of the konjac pasta in the bottom of a 3-quart glass bowl, trifle dish or glass baking dish.
Top with half each of the green beans, carrot, apple and tuna. Drizzle half of the dressing evenly over salad. Repeat this procedure with the remaining half of the ingredients to create a colorful salad that can be seen through the glass dish. Sprinkle walnuts and
Cheddar cheese on top.
Cover and chill for 30 minutes. Serve cold.
Serving Size : 6
Thin, translucent, gelatinous noodles made from the soluble fiber konjac glucomannan, have no discernable taste but absorb the dominant flavors of the soup or dish to which they're added.
Konjac wet foods was made by nature soluble fiber - glucomannan and water, have zero net carb, is very low glycemic nature food, which contain about 96% water and 4% soluble fiber.
Konjac foods have no discernable taste but absorb the dominant flavors of the soup or dish to which they're added.
They are very much like cellophane or bean thread noodles in taste and texture BUT they have no net carbs or calories.
Konjac foods is kind of instant foods, you can eat as salad with your favored dressing.
Konjac wet foods can be made into many different styles and shapes, like thin noodles, tube pasta, flat pasta, mini pearl pasta and also tofu pasta available on the market.
Konjac foods was made by pure soluble fiber glucomannan and water only, no calories, no net carb, no fat, no protein, no gluten and wheat free, is very low glycemic nature food.
Storage: at room temperature or refrigerator (avoid freezing)