Shrimp Salad with Sweet Chile Dressing

1. 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. 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. 3

   In a large skillet, heat the remaining 2 tablespoons of vegetable oil until shimmering.

4. 4

   Add the shrimp, season with salt and cook over moderate heat, turning once, until curled and pink, about 2 minutes per side.

5. 5

   Drain the scallions, snow peas and carrot slices, pat dry thoroughly and place in a large bowl.

6. 6

   Add the mesclun, cilantro leaves, mango, bean sprouts, chopped cashews and 5 tablespoons of the dressing and toss the salad well.

7. 7

   Transfer the salad to a serving platter and top with the sauteed shrimp.

8. 8

   Drizzle the salad with the remaining dressing and serve.

* Per serving · 4 servings · Values may vary.