Vietnamese shrimp salad with tomato and mango

Prep 15 min
Total 15 min
Serves 4

When the sun’s blazing and the mercury’s rising, try a refreshing no-cook salad to cool you down.

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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.

 

Nutrition

Calories 486
Protein 31 g
Carbohydrates 48 g
Fat 20 g
Fibre 5 g
Sodium 506 mg
Excellent source of vitamin C
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Chatelaine Quickies: No-cook shrimp, mango and avocado rolls

Issue: August 2017

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Photo credit: Photo, Erik Putz.

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