Asian Cold Rice Noodle Salad with Shrimp and Mango
This Asian cold salad is a true festival of flavors and textures. You'll love the contrast between the sweetness of the mango, the crunch of the cucumber and carrot, and the freshness of the herbs. The rice noodles slip into your mouth, coated in a tangy lime and sesame dressing. The shrimp add a delicate marine touch, while the peanuts bring that irresistible little crunch. Perfect for hot days, this salad is inspired by the streets of Bangkok and Hanoi, where they love to marry sweet, salty, and sour. Easy and quick to prepare, it will quickly become a staple of your summer meals.
Ingredients
- Thin rice noodles200 g
- Cooked peeled shrimp250 g
- Ripe mango1 large
- Cucumber1/2
- Carrot1
- Fresh cilantro1 bunch
- Fresh mint1/2 bunch
- Roasted unsalted peanuts50 g
- Soy sauce3 tbsp
- Sesame oil1 tbsp
- Lime juice2 tbsp
- Honey1 tsp
- Garlic1 clove
- Fresh red chili1 small
- Sesame seeds1 tbsp
Instructions
- 1
Cook the rice noodles according to package instructions, then rinse thoroughly under cold water and drain.
- 2
In a bowl, mix soy sauce, sesame oil, lime juice, honey, minced garlic, and sliced chili to make the dressing.
- 3
Cut the mango, cucumber, and carrot into thin strips or julienne. Roughly chop the cilantro and mint.
- 4
In a large salad bowl, combine the cooled noodles, vegetables, shrimp, and herbs. Pour the dressing and toss gently.
- 5
Sprinkle with crushed peanuts and sesame seeds. Chill for 15 minutes before serving.
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