Shrimp Salad with Sweet Chile Dressing

Ingredients

  • 0.25 cup(s) unseasoned rice wine vinegar
  • 5 ounce(s) mesclun greens
  • 0.25 cup(s) plus 1 tablespoon vegetable oil
  • Salt
  • 1 pound(s) large shrimp
  • 1 teaspoon(s) Asian sesame oil
  • 4 scallions
  • + 7 more ingredients
    • 1 cup(s) mung bean sprouts
    • 1 ripe mango—peeled
    • 1 small carrot
    • 0.5 cup(s) salted cashews
    • 1 cup(s) snow peas
    • 2 tablespoon(s) Asian sweet chile sauce
    • 0.5 cup(s) cilantro leaves

1. Soak the scallions, snow peas and carrot slices in a medium bowl of ice water in the refrigerator for at least 20 minutes or up to 1 hour. 2. Meanwhile, in a small bowl, mix the rice vinegar with 3 tablespoons of the vegetable oil, the chile sauce and the sesame oil; season with salt. 3. In a ...

View full recipe at Food & Wine

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