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Pomelo Salad with Rice Vermicelli
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Zesty pomelo and rice noodle salad with tangy Asian dressing.
Ingredients:
  • 2 ounces rice vermicelli
  • 0.5 large pomelo- peeled, membranes removed, and cut into bite-sized pieces
  • 0.25 cup julienned carrot
  • 0.25 cup julienned cucumber
  • 1 scallion, thinly sliced
  • 2 tablespoons chopped cilantro
  • 1 tablespoon fish sauce
  • 1 tablespoon water
  • 1 tablespoon Thai sweet chili sauce
  • 1 teaspoon packed brown sugar
  • 1 teaspoon seasoned rice vinegar
Instructions:
  • Bring a large pot of lightly salted water to a rolling boil. Add rice vermicelli and cook according to package instructions, about 5 to 6 minutes, stirring occasionally. Drain, rinse with cold water, and set aside.
  • Place the vermicelli in a bowl and mix in pomelo, carrot, cucumber, scallion, and cilantro.
  • Combine fish sauce, water, Thai sweet chili sauce, brown sugar, and rice vinegar in a microwave-safe bowl. Heat in microwave for 20 seconds to dissolve the sugar. Stir well and drizzle over vermicelli mixture. Mix together and serve fresh.

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