Asian Salad in Shells
- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 340.19 g package jumbo pasta shells
- 946.36 ml broccoli coleslaw mix (about 1 1/2 of the 12oz. packages)
- 1 red bell pepper, sliced very thin
- 1 yellow bell pepper, sliced very thin
- 2 medium carrots, shredded
- 4 green onions, diced
-
peanut-lime vinaigrette
- 14.79 ml fresh ginger, grated
- 2 garlic cloves, minced
- 1 serrano chili, chopped
- 44.37 ml fresh cilantro
- 22.18 ml creamy peanut butter
- 44.37 ml fresh lime juice
- 22.18 ml rice vinegar
- 22.18 ml soy sauce
- 7.39 ml brown sugar
- 157.80 ml canola oil
- 14.79 ml sesame oil
directions
- Cook pasta shells as directed al-dente.
- drain and rinse with cold water.
- place all salad ingredients in a bowl except reserve some red and yellow pepper for the garnish
- pour vinaigrette over salad and toss to coat.
- stuff the shells with the salad.
- garnish with red and yellow peppers.
- cover and refrigerate for at least an hour.
- Vinaigrette directions.
- process all vinaigrette ingredients in a food processor except the oil.
- slowly drizzle the oil into food processor until emulsified.
- scrape into a bowl and wait for half an hour for the flavors to develop.
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RECIPE SUBMITTED BY
tasmith1
USA
<p>My Wife Kathy and I Live in Glen Ellyn, Illinois which is about 25 miles West of Chicago. We love to sit on our patio in the Summer time and Use our awesome Barbecue Grill!</p>