Thai Prawn and Capsicum Salad

    Thai Prawn and Capsicum Salad

    Recipe Picture:Thai Prawn and Capsicum Salad
    3

    Thai Prawn and Capsicum Salad

    (122)
    1hour15min


    117 people made this

    This Thai style salad is fancy enough for a dinner party and not hard to make. It's not only a healthy alternative, but tastes fantastic.

    Ingredients
    Serves: 20 

    • 300g angel hair pasta
    • 3 cups grated Chinese cabbage
    • 4 large carrots, grated
    • 1 small green capsicum, chopped
    • 1 small red capsicum, chopped
    • 1 small yellow capsicum, chopped
    • 1 bunch fresh coriander, chopped
    • 1 bunch fresh spring onions, chopped
    • 1/2 cup chopped peanuts
    • 2 tablespoons toasted black sesame seeds
    • 250g cooked prawns
    • 1/4 cup peanut butter
    • 2 tablespoons tahini
    • 1/4 cup rice wine vinegar
    • 1/4 cup sweet chilli 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

    Directions
    Preparation:1hour  ›  Cook:15min  ›  Ready in:1hour15min 

    1. 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 capsicums, 1/2 of the coriander, 1/2 of the onions and prawns.
    2. In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chilli 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 coriander, spring onions, peanuts and black sesame seeds.
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    Reviews and Ratings
    Global Ratings:
    (122)

    Reviews in English (90)

    by
    65

    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.  -  17 Jun 2007  (Review from Allrecipes USA and Canada)

    by
    30

    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.  -  13 Jun 2001  (Review from Allrecipes USA and Canada)

    by
    25

    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.  -  27 Apr 2001  (Review from Allrecipes USA and Canada)

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