Asian Salad in Shells Recipe

Name: Asian Salad in Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 ½ tablespoons creamy peanut butter; 3 tablespoons fresh lime juice; 1 ½ tablespoons rice vinegar; 1 ½ tablespoons soy sauce; 1 ½ teaspoons brown sugar; ⅔ cup canola oil; 1 tablespoon sesame oil

Servings: persons

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 ½ tablespoons creamy peanut butter
3 tablespoons fresh lime juice
1 ½ tablespoons rice vinegar
1 ½ tablespoons soy sauce
1 ½ teaspoons brown sugar
⅔ cup canola oil
1 tablespoon sesame oil

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.

761

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Asian Salad in Shells falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asian Salad in Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions