How to Make It
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.
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.
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.
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.