Asian Salad in Shells

Prep Time: 60 Minutes

Cook Time: 10 Minutes

Ready In: 70 Minutes

Servings: 8

This is a recipe that I made for my Wife and her sisters for their supper club. I used AussieChef's recipe for Peanut-Lime Vinaigrette to give it an Asian flare. Thanks AussieChef! They're a great, make ahead appetizer and really delicious the next day too. They loved them so here it is...

Ingredients:

1 (12 ounce) package jumbo pasta shells

4 cups 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

1 tablespoon fresh ginger, grated

2 garlic cloves, minced

1 serrano chili, chopped

3 tablespoons fresh cilantro

1 1/2 tablespoons creamy peanut butter

3 tablespoons fresh lime juice

1 1/2 tablespoons rice vinegar

1 1/2 tablespoons soy sauce

1 1/2 teaspoons brown sugar

2/3 cup canola oil

1 tablespoon sesame oil

Directions:

1. Cook pasta shells as directed al-dente.
2. drain and rinse with cold water.
3. place all salad ingredients in a bowl except reserve some red and yellow pepper for the garnish
4. pour vinaigrette over salad and toss to coat.
5. stuff the shells with the salad.
6. garnish with red and yellow peppers.
7. cover and refrigerate for at least an hour.
8. Vinaigrette directions.
9. process all vinaigrette ingredients in a food processor except the oil.
10. slowly drizzle the oil into food processor until emulsified.
11. scrape into a bowl and wait for half an hour for the flavors to develop.

By RecipeOfHealth.com