Thai Prawn and Capsicum Salad

                                        

Thai Prawn and Capsicum Salad

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.