Vietnamese Shrimp Mango Salad Food

VIETNAMESE SHRIMP MANGO SALAD

Steps:

• Make a pickling solution. Whisk together 1/4 cup vinegar, 1/4 cup sugar, and 1/4 cup water in a bowl.
• Toss the mangoes, carrots, daikon, and cucumber in the pickling solution and chill for an hour.
• Whisk together the vinaigrette. Combine the lime juice, fish sauce, 2 tbsp sugar, chili, mint and red onions in a bowl.
• Drain the chopped vegetables from the pickling liquid and toss into the vinaigrette.
• Top with shrimp, chopped peanuts and basil.

VIETNAMESE SHRIMP AND GLASS NOODLE SALAD

Steps:

• To make the Vietnamese Dressing, simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
• To make the salad, marinate the shrimp in 1/2 cup of the Vietnamese Dressing. While this is going on, soak the noodles in freshly boiled water according to packet instructions. Once re-hydrated, refresh the noodles in cold water, then drain. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle. Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.
• In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
• Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.

MANGO SHRIMP SALAD

Steps:

• Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.