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Vietnamese shrimp salad with tomato and mango

25

  • Prep Time15 mins
  • Total Time15 mins
  • Makes4 servings
Vietnamese shrimp salad with tomato and mango

Photo, Erik Putz.

Chatelaine Triple Tested

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 31g, Carbohydrates 48g, Fat 20g, Fibre 5g, Sodium 506mg.
Excellent source of vitamin C.

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