Vietnamese shrimp mango and rice noodle salad
By Stavri Kaourani
Preparation time: 10 minutes
Cooking time: 10 minutes
Difficulty: 1/10
Serves: 4
Ingredients
- large shrimps peeled and boiled (300g)
- 200g rice noodles (vermicelli) cooked according to package instructions
- 1 cup shredded carrot
- 3/4 cup diced avocado
- ¾ cup mango cut into small cubes
- 2 cups chopped lettuce
- 2-3 tbsp chopped red onion
- ¼ cup mung bean sprouts – from a jar, if not fresh
- ¼ cup fresh chopped coriander
For the sauce:
- Juice of 1 lime
- 2 tbsp rice vinegar
- 2 tbsp fish sauce
- ½ cup cold water
- 1 tbsp brown sugar
- 1 seedless chili pepper, chopped
- ½ tsp powdered ginger
- ½ tsp sesame oil
- 1 clove garlic, minced (optional)
Cooking Method
1. Mix all the ingredients for the sauce in a bowl.
2. In a deep bowl, add the lettuce and on top all the other ingredients.
3. Pour over the sauce and mix all the ingredients together.
4. Garnish with coriander
Nutritional Information per 100gr:
Calories: 125kcal
Fat: 2,8gr
Of which saturates: 0,4gr
Carbohydrates: 14,9gr
Of which sugars: 5gr
Fibre: 2,6gr
Proteins: 11,2gr
Stavri Kaourani
Nutritionist - MSc degree in Clinical Nutrition and Diabetes Management