Rating: 4.61 stars
135 Ratings
  • 5 star values: 88
  • 4 star values: 43
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary test

prep:
1 hr
cook:
15 mins
total:
1 hr 15 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

141 calories; protein 7.6g; carbohydrates 16.4g; fat 5.7g; cholesterol 22.7mg; sodium 472.8mg. Full Nutrition
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Reviews (136)

Most helpful positive review

Rating: 5 stars
06/17/2007
This salad is a real crowd pleaser. The first time I made this salad I didn't read that it served 20 until I was 3/4 through preparation. I felt pretty silly makeing the whole recipe for 8 people but I am glad I did because there was hardly any left! The sauce is fantasitic and versitile - it would make a great dipping sauce for chicken shrimp or pork. Read More
(65)

Most helpful critical review

Rating: 3 stars
06/07/2011
This was okay, but I would want to tweak the sauce if I ever made this again. As it was, I cut the salt in half and even with that it was way too salty. I think the rice vinegar would need to be reduced as well. Bottom line, too salty and not spicy enough, but it was a nice texture and a nice crunch with the fresh veggies, just needs a tweak. Read More
(7)
135 Ratings
  • 5 star values: 88
  • 4 star values: 43
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/17/2007
This salad is a real crowd pleaser. The first time I made this salad I didn't read that it served 20 until I was 3/4 through preparation. I felt pretty silly makeing the whole recipe for 8 people but I am glad I did because there was hardly any left! The sauce is fantasitic and versitile - it would make a great dipping sauce for chicken shrimp or pork. Read More
(65)
Rating: 4 stars
06/17/2003
Makes a ton!! Although it states this is a "quick" recipe, it is time-consuming: make dressing, cook noodles, chop or shred lots of vegetables. Not as flavorful as other Thai noodle salads I've eaten as the sauce was on the mild side. It was o.k., but it didn't receive much response from my guests, and only 1 (out of 11) asked for the recipe. Read More
(32)
Rating: 4 stars
06/17/2003
I substituted Thai rice noodles for the pasta. A little cilantro goes a long way. The recipe divides easily. Tasty sauce. My preteen daughter helped with all of the "chopping" and enjoyed the dish especially the sauce. Read More
(25)
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Rating: 4 stars
03/17/2008
I used whole wheat linguine instead of angel hair cucumber and scallions instead of carrot lime juice olive oil and fresh ginger in place of peanut butter and tahini. Also didn't use shrimp but wish I had...grilled chicken would be nice as well. I will make this again and again. It's addictive healthy and beautiful to look at. A real keeper thanks!! Read More
(11)
Rating: 4 stars
01/28/2007
This is so good. My husband is from Laos and i love Thai and Laos food I thought it sounded weird to use speghetti noodles but it was actually tasted VERY yummy! I would have given 5 stars but there was just that LITTLE SOMETHING missing in the sauce???? I'll have to play with it next time my husband LOVED this!!:) Read More
(10)
Rating: 4 stars
01/06/2008
I thought the sauce was fantastic. To cut down on prep I used a bagged shredded cabbage same for the shredded carrots. Also I left out the green onion and shrimp (food allergies). I will make this again. Read More
(9)
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Rating: 4 stars
05/04/2009
its pretty good I used chicken instead and didnt use the tahini either...I have it but it didnt sound good to me in this...I also added 1 tea gound ginger and honey instead of brown sugar and I doubled it...I also added honey roasted sunflower seeds instead of peanuts..didnt have those on hand...plus I added the juice of 1 lime..will make it again Read More
(8)
Rating: 5 stars
08/07/2011
This is incredible! Fresh tasting and so good for you all the elements work well in this one. Tahini is expensive but now I've got it and will make good use of it! Thanks so much! Read More
(7)
Rating: 5 stars
03/26/2010
Takes a fair amount of prep time, but it comes together quickly after that. I love the peanut dressing with the pasta, the crunch of the veggies, and fresh cilantro. I had large shrimp that I marinated and stir fried with lime and ginger--my modification. We loved this salad! Read More
(7)
Rating: 3 stars
06/07/2011
This was okay, but I would want to tweak the sauce if I ever made this again. As it was, I cut the salt in half and even with that it was way too salty. I think the rice vinegar would need to be reduced as well. Bottom line, too salty and not spicy enough, but it was a nice texture and a nice crunch with the fresh veggies, just needs a tweak. Read More
(7)