Vietnamese shrimp salad with tomato and mango

6

PREP TIME

15 min

TOTAL TIME

15 min

Serves

4

Vietnamese shrimp salad with tomato and mango

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