Vietnamese shrimp salad with tomato and mango

Prep 15 min
Total 15 min
Serves 4

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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

Chatelaine Quickies: No-cook shrimp, mango and avocado rolls

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