THE RECIPE JOURNAL · Lunch
Refreshing Pomelo Salad with Rice Noodles
This light and zesty salad combines juicy pomelo with tender rice noodles for a refreshing burst of flavor. Perfect for a quick lunch or a vibrant side dish, it’s easy to make and wonderfully satisfying.
FROM THE KITCHEN • Refreshing Pomelo Salad with Rice Noodles
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing a large pot of lightly salted water to a boil. Add the rice vermicelli and cook it uncovered, stirring now and then, following the package directions—usually about 5 to 6 minutes depending on the thickness. Once cooked, drain the noodles and rinse them under cold water to stop the cooking and keep them from sticking.
02
Step 2
Put the noodles into a big bowl, then toss in the pomelo, carrot, cucumber, scallions, and cilantro.
03
Step 3
In a small microwave-safe bowl, mix together the fish sauce, water, Thai sweet chili sauce, brown sugar, and rice vinegar. Microwave this dressing for about 20 seconds to help dissolve the sugar, then give it a quick whisk.
04
Step 4
Pour the dressing over the noodle and fruit mixture, and gently toss everything together until it’s well coated. Serve right away for the freshest flavor.
Why you’ll love it
This salad is a perfect balance of sweet, tangy, and savory flavors. It’s light, fresh, and packed with vibrant textures from the juicy pomelo and tender rice noodles. It’s ideal for warm days or when you want a healthy, refreshing meal.
How to serve
Serve chilled or at room temperature for the best flavor. This salad pairs well with grilled chicken or shrimp and can be enjoyed as a light lunch or a side dish alongside other Asian-inspired meals.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent the noodles and pomelo from becoming soggy. Stir gently before serving again.
