Description
Here is a quick recipe for a salad with an Asian flair that is elegant and good enough for the fanciest party. It’s not only a healthy alternative, but tastes fantastic.
Ingredients
- 1 (12 ounce) package angel hair pasta
- 3 cups shredded napa cabbage
- 4 large carrots, shredded
- 1 small green bell pepper, chopped
- 1 small red bell pepper, chopped
- 1 small yellow bell pepper, chopped
- 1 bunch fresh cilantro, chopped
- 1 bunch fresh green onions, chopped
- ½ cup chopped peanuts
- 2 tablespoons toasted black sesame seeds
- 8 ounces frozen cooked shrimp, thawed and drained
- ¼ cup peanut butter
- 2 tablespoons tahini
- ¼ cup rice wine vinegar
- ¼ cup sweet chili sauce
- 5 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl
- toss together the pasta
- cabbage
- carrots
- green
- red and yellow bell peppers
- 1/2 of the cilantro
- 1/2 of the onions
- and shrimp.
- In a small bowl
- stir together the peanut butter
- tahini
- rice wine vinegar and sweet chile sauce. Season with soy sauce
- sesame oil
- brown sugar
- garlic powder
- salt and pepper. Ten minutes before serving
- toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro
- green onions
- peanuts and black sesame seeds.
Prep Time: 1 hr
Cook Time: 15 mins
Total Time: 1 hr 15 mins
Servings: 20