Prep 30 mins
Cook 0 mins
- 24 ounces tortellini, fresh or frozen
- 1⁄2 red bell pepper, finely diced
- 1⁄3 cup chopped green onion
- 2⁄3 cup snow peas, cut diagonally
- 1 carrot, cut into 2 inch strips
- Chinese cabbage (napa) or spinach leaves, for lining platter or salad plates
- 4 -6 tablespoons rice vinegar
- 3 -3 1⁄2 tablespoons soy sauce
- 1 clove garlic, minced
- 2 tablespoons fresh ginger, minced
- 1 1⁄2 teaspoons sugar
- 3⁄4 teaspoon hot pepper flakes
- 3⁄4 teaspoon dry mustard
- 1⁄4 teaspoon five-spice powder
- 1⁄4 cup sesame oil
- Cook and drain tortellini according to package directions.
- Place in a large bowl.
- To make dressing, combine 4 tablespoons vinegar, 3 tablespoons soy sauce, garlic, ginger, sugar, hot-pepper flakes, dry mustard and five-spice powder in a small bowl.
- Whisk in oil.
- Toss warm tortellini with dressing.
- Toss in red bell pepper, green onion, snow peas and carrot.
- Add more vinegar and soy sauce to taste, if desired.
- Line a serving platter or individual serving plates with cabbage or spinach leaves.
- Arrange salad over greens.
- Serve at room temperature.
This is a great salad for warm weather. The flavor is fresh and just a bit spicy. It is quite easy to prepare, although I did make a few changes: I blanched the snow peas before adding them to the salad, and I added some honey to the dressing to give it just a little more sweetness. But this salad would be outstanding either way. Thanks for the recipe!
Being from an asian country, I pretty much knew what this remotely would tastelike. However, it didnt quite do it for me. Must commend the 'look' of the dish. Very colorful.