Vietnamese Mango Salad with Shrimp Recipe (Goi Xoai)

Ingredients

• 2 cups packed thinly sliced napa cabbage
• 1 cup jicama ((cut into thin matchsticks; about 1/3 of a large jicama))
• 1 green (unripe) mango ((1 pound; peeled and cut into thick matchsticks))
• 1 red onion ((halved and thinly sliced))
• 3 scallions ((white and green parts sliced on the diagonal; plus more for serving))
• Finely grated zest and juice of 1 large lime
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons sugar
• 2 tablespoons fish sauce ((or vegan fish sauce))
• 1 teaspoon finely minced garlic
• 1 Thai or serrano chili ((thinly sliced; see Note))
• 2 tablespoons roughly chopped mint
• 2 tablespoons roughly chopped Thai basil
• ¼ cup chopped roasted peanuts, plus more for sprinkling
• 1 pound cooked, peeled extra-large shrimp