In a medium bowl, whisk the olive oil, vinegar, maple syrup, chopped coriander, chili, salt and pepper together until combined and set aside.
For the bowl
In a medium saucepan, slowly bring some water to a boil and place the vermicelli glass noodles and reduce the heat to low. Check the instructions, but you usually only need to cook for 4-5 minutes.
In a medium frying pan on a medium-low heat, gently warm through and cook the shrimp, if you opt for frozen they take about 5 minutes, otherwise they only need 2-3 minutes.
While the noodles and shrimp are cooking, start preparing the toppings.
Grate the carrot, cube the mango and cut the cucmber and radishes.
Take the shrimp and the noodles off the heat. Drain the noodles and begin assembling the bowl.
Start with the salad greens at the bottom of the bowl, then add the noodles on top.
Place the mango, cucumber, carrot, radishes, red cabbage* and shrimp on top. You can line them up as in the picture or just dump it all on and mix them around if you prefer.
Finish by drizzling the dressing over the top of the salad. We finished with some shredded coconut too for extra flavour!
Notes
*In this recipe I opted to use our own quick pickled red cabbage. However, if you haven't done this, or don't want to then you can of course just use plain red cabbage, it still adds an excellent crunch to the dish, and with the dressing you still have plenty of flavour!