Pomelo Salad with Rice Vermicelli

A light and refreshing cold salad loaded with pomelo, rice vermicelli, and an Asian-inspired dressing made with fish sauce and sweet chili sauce.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 195 Calories

Ingredients

• 1 tablespoon water
• 1 teaspoon packed brown sugar
• 2 ounces rice vermicelli
• 1 tablespoon fish sauce
• 2 tablespoons chopped cilantro
• 1 scallion, thinly sliced
• ¼ cup julienned carrot
• ½ large pomelo- peeled, membranes removed, and cut into bite-sized pieces
• ¼ cup julienned cucumber
• 1 tablespoon Thai sweet chili sauce
• 1 teaspoon seasoned rice vinegar

Recipe Instructions

Step 1

Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice vermicelli and return to a boil. Cook pasta uncovered, stirring occasionally, according to packaging instructions, 5 to 6 minutes, depending on thickness of noodles. Rinse with cold water and drain well.

Step 2

Transfer vermicelli to a bowl. Add pomelo, carrot, cucumber, scallion, and cilantro.

Step 3

Stir fish sauce, water, Thai sweet chili sauce, brown sugar, and rice vinegar together in a microwave-safe bowl. Microwave for 20 seconds to dissolve the sugar. Whisk slightly and pour dressing over vermicelli mixture. Toss to combine. Serve immediately.