Lunch
Reader rated
Quick & Easy
Vermicelli Salad with Pomelo
This vibrant salad combines light vermicelli noodles with the refreshing sweetness of pomelo for a perfect balance of flavors. It's a quick, healthy dish that's great for warm days or as a bright side to any meal.
◷
30 min
Total Time
♜
4
Servings
▥
Medium
Difficulty
Ingredients
4
servings
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Instructions
1
Cook and Rinse Noodles
Start by bringing a large pot of lightly salted water to a boil. Once boiling, add the rice vermicelli and cook uncovered, stirring now and then, for about 5 to 6 minutes or until the noodles are tender—check the package for exact timing. Drain the noodles and rinse them under cold water to stop the cooking, then let them drain really well.
2
Combine Vermicelli and Veggies
Put the vermicelli in a big bowl, then add the pomelo, grated carrot, sliced cucumber, chopped scallions, and cilantro.
3
Mix and Microwave Sauce
In a small microwave-safe bowl, mix together the fish sauce, water, Thai sweet chili sauce, brown sugar, and rice vinegar. Pop it in the microwave for about 20 seconds to help the sugar dissolve, then give it a quick whisk.
4
Toss with Dressing
Pour the dressing over the noodle and fruit mixture, toss everything gently to combine, and serve right away for the freshest flavor.
Why You’ll Love This Recipe
This salad is a refreshing mix of sweet, tangy, and savory flavors. The lightness of vermicelli combined with juicy pomelo makes it perfect for warm days. It’s also quick to prepare and packed with vitamins and fiber.
Serving Suggestions
Serve this salad chilled as a light lunch or a side dish alongside grilled meats or seafood. It pairs well with a simple iced tea or a crisp white wine for a complete meal.
Storage Tips
Store any leftovers in an airtight container in the refrigerator. It’s best eaten within a day to maintain freshness and texture. Keep the dressing separate until ready to serve to avoid sogginess.
