Vietnamese shrimp salad with tomato and mango
By Chatelaine
Photo, Erik Putz.
When the sun’s blazing and the mercury’s rising, try a refreshing no-cook salad to cool you down.
Ingredients
-
3 1/2 tbsp
white
vinegar
-
3 tbsp
sunflower oil
-
2 tbsp
granulated
sugar
-
1 1/2 tbsp
sodium-reduced
soy sauce
-
1/2
jalapeño
, thinly sliced into rounds (optional)
-
1 454-g pkg
frozen, cooked large
shrimp
, thawed and patted dry
-
6
cocktail
tomatoes
, quartered
-
1
mango
, thinly sliced
-
1/2 cup
thinly sliced
onion
-
1/2 225-g pkg
fine
rice vermicelli
-
1 cup
torn
cilantro
, leaves and stems
-
1/2 cup
chopped, roasted unsalted
peanuts
Instructions
- WHISK vinegar, oil, sugar, soy and jalapeno in a large bowl. Add shrimp, tomatoes, mango and onion and stir to combine. Let stand 10 min, stirring occasionally.
- COVER noodles with boiling water in a large bowl. Let stand, stirring occasionally, until tender, 5 to 7 min. Drain and rinse with cold water. Drain, then add to shrimp mixture along with cilantro and peanuts. Toss to combine.
Chatelaine Quickies: No-cook shrimp, mango and avocado rolls
Nutrition (per serving)
- Calories
- 486,
- Protein
- 31 g,
- Carbohydrates
- 48 g,
- Fat
- 20 g,
- Fibre
- 5 g,
- Sodium
- 506 mg.
- Excellent source of
- vitamin C