Here is a quick recipe for a beautiful salad with an Asian flair that would be suitable for the most exclusive event. In addition to being a healthy alternative, it also tastes great.
| Prep Time: | 1 hr |
| Cook Time: | 15 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 20 |
| Yield: | 20 servings |
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.
Nutrition Facts
| Calories | 141 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 1 g |
| Sodium | 473 mg |
| Sugars | 4 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I love the dressing- I make it without tahini but with 3 tablespoons of brown sugar.
One of our all-time favorites! We don’t do the sesame seeds or the shrimp, and we add crushed red pepper flakes. It’s well worth the chopping and mixing effort
Delish!
Excellent dish! Ended up subsituted the Napa cabbage for bok choy due to availability at the local store. Also if you are looking to make it spicy it pairs well with either chili paste or Sriracha. Will definitely make again!
I first made this salad for a potluck while I was living in Hawaii. The generous amount made it a perfect fit for a crowd. I tasted the sauce while I was making it and thought it seemed powerful but it’s perfect for all the noodles and veggies. I couldn’t do gluten at that time so I used bean threads instead and cut them, after soaking, with kitchen shears to manageable lengths. Everyone absolutely raved over this salad! Since then I’ve made it probably about 20 times for various groups and parties. I’ve had to vary the sauce ingredients a little sometimes because I haven’t had something on hand and it’s never gone wrong because I’ve kept those incredible flavors top of mind. The tahini is a must—fish sauce and lime can be a great addition as well as some lemongrass. YUM! Perfect summer salad!
This recipe was really bland did not taste anything like a Thai dish. The sauce was quite thick and the tahini overpowered the peanut and other Asian staple flavors. I wish that I would have halved the recipe the first time I made it – now we have so much left over! I would not make it again.
Made it with gluten free spaghetti and cut up prawns and it was delicious. Entire family, including picky six year old liked it.
I sautéed the vegetables and used chicken instead of shrimp. Soooo good
Delicious!!! Made it without shrimp and with rice noodles instead of angel hair pasta. The delicious sauce was reminiscent of pad Thai. Will make again.
I serve this frequently, and love that there are so many veggies hidden in it!
Insanely delicious! I’d give it more stars if I could, & so would our group of cabin guests that scarfed down this noodley-goodness. Makes a HUGE bowl. Took 7 adults 2 days to finish this off! One guy ate it for breakfast! I did some things differently, because of convenience & what I had on hand & also personal preference. I used thin spaghetti noodles, broken into thirds. I think angel hair would be too wimpy for this sauce. Rice/cellophane noodles would work nicely,too. I used pre-packaged shredded cabbage, saves time. I grated my own carrots, easy & I think the pre-shredded ones are nasty tasting. I used two big carrots & discovered that was plenty. No need to peel them! Couldn’t find blk. sesame seeds & was planning to use regular, toasted sesame seeds but forgot! Didn’t miss ’em, either! I shredded 2 leftover lrg. grilled chix breasts instead of shrimp. I love shrimp but prefer chicken in this dish. Grilled shrimp would be tasty in here, though. I also added about 1 1/2 cups of pea pods, cut into thirds & microwaved for about 30 sec. w/ 2 TB.of water to take some of the “rawness” out, but still had some crunch. Yummy! Didn’t have tahini, so skipped it & used 2 extra TB. of peanut butter. Also used about 1 cup of the sweet chili sauce. It’s in the Asian section of your grocery store. Added 1/2 can of cream of coconut. Coconut milk works, too. WARNING: SKIP the 1 TB of salt! Soy sauce is enough salt! I used juice of 1 lime to fix it, but loved the lime in this!
This one’s a keeper! Made it “as is ” the first time, and it was a hit. Subsequent times, I skipped the salt (lots in the soya sauce and peanut butter already), and added a bit of lime juice. Even better! Gluten-free spaghetti noodles hold up just fine in this recipe, and leftovers keep well. (Because unless you’re feeding a small army, plan on leftovers. This recipe makes a ton. Use the biggest bowl you’ve got!)
This is a great go-to recipe and can be modified any number of ways to suit your taste. I added a tsp of Sriracha sauce but Thai garlic chile would be the same thing. Doubled the dressing per other suggestions – good call! Note: I make my own Tahini and it’s super inexpensive. I buy sesame seeds from a bulk grocer for a few dollars a pound and toast in a cast iron skillet over low heat. Then into the food processor and grind away. Sometimes I add a few drops of sesame oil then store in a jelly jar in the fridge.
Great recipe! It’s a keeper!
Make the dressing the day before to avoid that “it’s missing something” feeling. Definitely use lite or low-sodium soy sauce. Makes a ton even using 1/2 box of angle hair pasta. Doesn’t really need the shrimp but I love it, so in it went! Would be great with chicken, tofu, or left vegetarian. I didn’t have tahini and avoided the mistake I’ve made in the past of adding more peanut butter. Just use the amount of pb stated and ignore the need to substitute anything for the tahini. Otherwise the pb flavor can be overwhelming. So good!
Fast and yummy. I didn’t have cabbage, tahini or black toasted sesame seeds so I skipped those and added more carrots. I did at lime and a mint garnish and both were a great improvement!
This salad is so good! I make it at least once a month and have it for lunch and dinner the next day. I usually double the dressing, I like a little more sauce. And it’s good hot or cold!
The peanut butter/ tahini combo with the chili sauce really makes this dish. I used imitation crab due to allergies, thai rice noodles instead of pasta, and added a healthy dose of siracha becuase we like things spicy.
Love it! We have this once a week! The sauce amazing! I double the noodles, sauce, and use 2lbs of medium sized shrimp. Use fresh garlic, cut the soy sauce by just a bit, and squeeze with fresh lime just before serving. Sub different veggies depending on what you have. yum yum yum!
Delightful!
Used chicken, no tahini, white sugar for brown. Didnt measure and guestimated amounts for the sauce. you cant screw this one up…..Fresh lime to garnish makes it super!