SHRIMP-MANGO NOODLE SALAD WITH THAI-ISH DRESSING

I took this lovely dish to a friend’s house (after setting aside a couple servings for Junior and Junior Too). By all accounts, it was a hit–cool, light, and tasty. The only thing I might do different is use black sesame seeds for better visual contrast (did I mention I’m exploring “food art”?). And I might add an extra tablespoon of pepper sauce for more zing. Regardless, this is definitely a keeper.

Shrimp-Mango Noodle Salad with Thai-ish Dressing

SALAD:

10 oz angel hair pasta, cooked al dente, rinsed in cold water and drained

1 tbsp sesame oil

12 oz sugar snap peas, boiled 1 minute, rinsed in cold water, drained, and cut into 1″ pieces

1 large red bell pepper, sliced thin and cut into 1-1/2″ pieces

1 large orange bell pepper (or yellow), sliced thin and cut into 1-1/2″ pieces

3 green onions, sliced thin

1 mango, peeled, pitted, and diced (not overly ripe–somewhat firm)

1/2 cup cilantro, chopped

1-1/2 lb large cooked shrimp, peeled, deveined, tailless, and chilled

2 tbsp sesame seeds (I used white, but black would be prettier)

DRESSING:

2 tbsp dried shallot (or 1 fresh shallot, minced)

4 tbsp packed brown sugar

1/3 cup lime juice

2 tbsp rice vinegar

3 tbsp Tabasco Sweet and Spicy Pepper Sauce (this is where the “Thai-ish” comes in since I didn’t use Thai chili sauce)

3 tbsp reduced sodium soy sauce

3 tbsp sesame oil

1) SALAD: In large bowl, toss cooked angel hair pasta with 1 tbsp sesame oil to prevent noodles from sticking together; add sugar snap peas, red and orange bell peppers, green onions, mango, cilantro, and shrimp; set aside

2) DRESSING: Combine all ingredients in medium-sized bowl and whisk until sugar dissolves

3) Pour dressing over salad and toss to combine; sprinkle with sesame seeds and serve immediately or refrigerate an hour or more for a blissfully chilled salad

Servings: 6-8 dinner-sized portions (10-12 side dishes)

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 05/15/12.

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