Vietnamese Shrimp Salad With Tomato And Mango
30
- Prep Time15 mins
- Total Time15 mins
- Makes4 servings
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 31g, Carbohydrates 48g, Fat 20g, Fibre 5g, Sodium 506mg.
Excellent source of vitamin C.
Get more of our best no-cook dinner recipes.
