Vietnamese Shrimp Salad with Tomato and Mango Recipe

Ingredients For Vietnamese Shrimp Salad with Tomato and Mango Recipe

• 3.5 tablespoon White vinegar
• 3 tablespoon Sunflower oil
• 2 tablespoon Granulated sugar
• 1.5 tablespoon Sodium reduced soy sauce
• 0.5 Jalapeno , thinly sliced into rounds
• 454 gram 1 pkg frozen, cooked large shrimp , thawed and patted dry
• 6 Cocktail tomatoes , quartered
• 1 Mango , thinly sliced
• 0.5 cup Thinly sliced onion
• 225 gram 1/2 pkg fine rice vermicelli
• 1 cup Torn cilantro , leaves and stems
• 0.5 cup Chopped, roasted unsalted peanuts