Thai Noodle Salad

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.

Step: 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 bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.

Step: 2

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.

Per Serving: 141 calories; protein 7.6g; carbohydrates 16.4g; fat 5.7g; cholesterol 22.7mg; sodium 472.8mg.

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