• Fast
• Healthy

Ingredients

1. 4 scallions, cut into 3-inch lengths and thinly sliced lengthwise
2. 1 cup snow peas, thinly sliced lengthwise
3. 1 small carrot, thinly shaved with a vegetable peeler
4. 1/4 cup unseasoned rice wine vinegar
5. 1/4 cup plus 1 tablespoon vegetable oil
6. 2 tablespoons Asian sweet chile sauce, or 1 tablespoon ketchup mixed with 1 tablespoon Sriracha chile sauce
7. 1 teaspoon Asian sesame oil
8. Salt
9. 1 pound large shrimp, shelled and deveined
10. 5 ounces mesclun greens (10 loosely packed cups)
11. 1/2 cup cilantro leaves
12. 1 ripe mango—peeled, pitted and thinly sliced
13. 1 cup mung bean sprouts
14. 1/2 cup salted cashews, coarsely chopped

Directions

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. 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. In a large skillet, heat the remaining 2 tablespoons of vegetable oil until shimmering. Add the shrimp, season with salt and cook over moderate heat, turning once, until curled and pink, about 2 minutes per side.
4. Drain the scallions, snow peas and carrot slices, pat dry thoroughly and place in a large bowl. Add the mesclun, cilantro leaves, mango, bean sprouts, chopped cashews and 5 tablespoons of the dressing and toss the salad well. Transfer the salad to a serving platter and top with the sautéed shrimp. Drizzle the salad with the remaining dressing and serve.