Vegetarian Pomelo Salad

This pomelo salad is an Asian-inspired vegetarian dish featuring sweet pomelo fruit, tender noodles, crunchy peanuts and fresh herbs. Simple and easy to make, it comes with a refreshing, delicious sweet chili lime dressing and makes a light, nutritious meal or side dish.

This pomelo salad is a refreshing, satisfying yet light vegetarian meal or side dish perfect to enjoy when pomelos are in season (autumn and winter in this part of the world). Pomelos are popular in Vietnamese cuisine and not just as a fruit to snack on but also a cooking ingredient (and the star of shrimp-based yam som-o salad).

My zesty, Vietnamese-inspired vegetarian pomelo salad is a simplified version of the original dish. It contains noodles for more substance and a sweet-and-savoury 5-ingredient dressing. It's easy to assemble and you can prepare some of the ingredients ahead. Once you've rehydrated the noodles and prepared the flesh of the pomelo the salad comes together in minutes (see preparation tips at the bottom of the post).

What is pomelo fruit

Pomelo is the largest citrus fruit indigenous to Southeast Asia, similar to grapefruit only sweeter and tastier. It has a thick, yellow or green rind, and sweet and mild pulp with a moderate amount of acidity.

The pulp of the pomelo, ranging from yellow to orange, is quite firm and 'meaty' which makes it a great ingredient to add to salads. It's less juicy and holds its shape much better than the flesh of other citrus fruit so won't disintegrate as you peel the pomelo (see my preparation tips below).

Pomelo salad ingredients and substitutions

• Pomelo: I do not recommend using grapefruit instead (it can't be crumbled though you can make a grapefruit salad using a different method).
• Noodles: I recommend rice/glass/cellophane noodles (been thread noodles) or similar, because of their delicate texture (see also noodle broccoli salad with hoisin dressing). You can also use ready-cooked noodles.
• Peanuts: You can use edamame beans instead of or in addition to the peanuts (halving the amount of peanuts).
• Cilantro/fresh coriander: for garnish.
• Scallions/green onions: for garnish.
• Red chili: adjust the amount to your taste (or omit altogether).

For the dressing:

• Sweet chili sauce.
• Light soy sauce: you can use yuzu ponzu sauce, instead.
• Oil: my favourite is rice bran oil, but any neutral tasting oil will work. You can also use peanut oil.
• Sesame oil: regular or toasted (for a more intense flavour).
• Lime: Use both the juice and zest.

How to prepare the pomelo

Pomelos have a thick rind which is soft and spongy so peels away easily. To prepare the pomelo for this salad follow these steps:

1. Cut off the slightly more pointy end and score the rind 4-5 times all the way around.  Peel then separate individual segments. 

2. Remove the membranes as they are very tough and bitter (this is also easy to do but needs a bit of time) and use only the pulp. 

3. Crumble the pulp and make your pomelo salad (see Instructions below).

Step-by-step recipe instructions

1. Prepare noodles: Soak the noodles in hot water for a few minutes to rehydrate (or prepare according to package instructions). Strain then rinse the noodles under cold water and set aside to drain thoroughly before assembling your pomelo salad.

TIP: Break up the noodles a little before rehydrating to get rid of long strands.

2. Prepare pomelo: In the meantime prepare the pomelo (as above).

3. Make dressing: Stir together the dressing ingredients and set aside.

4. Toast peanuts: Pan toast the peanuts for a few minutes until lightly browned stirring all the time. Remove from the heat and roughly chop.

5. Assemble salad: Spread the noodles on top of a large serving plate (or in a large, shallow bowl) then add a layer of crumbled pomelo flesh. Scatter the scallions, nuts, a handful of cilantro leaves and chopped chili pepper (if using). Drizzle over the dressing and serve with lime wedges.

TIP: You can reserve some of the dressing to add to individual portions, according to preference.

How to serve pomelo salad

On its own: as a stand-alone light vegan meal.

With coconut flakes: garnish with lightly toasted coconut flakes.

With fried tofu: for added protein.

With shrimp/prawns: add cooked prawns and a few drops of fish sauce for a non-vegetarian option.

Alongside meat or fish: such as grilled salmon or chicken.

Optional add-ins

• Snow peas/mangetout: thinly sliced.
• Fennel: thinly slices.
• Broccoli stalk, kohlrabi or similar - cut into matchsticks.

Can I make it ahead

While I don't recommend assembling your pomelo noodle salad ahead you can still speed things up by preparing some of the ingredients in advance. You can rehydrate the noodles, drain thoroughly then transfer to an airtight container and refrigerate overnight. You can also prepare the pomelo, cover and refrigerate overnight. Lastly, make the dressing, place in a small jar and refrigerate for up to 3 days.

Top tips

• How to buy pomelos: When you are shopping for pomelos make sure they are heavy (this means they will be juicy and delicious) and have a firm rind. 
• Prepare ahead: You can prepare the pomelo and noodles, cover and refrigerate separately overnight. Make the dressing for up to 3 days ahead.
• Noodles: I recommend using either rice or glass/been thread noodles (or similar). Prepare according to package instructions.
• Rinse the noodles under cold water and strain well before assembling the salad. You may want to chop the noodles roughly before making the salad (easier to combine with the other ingredients).
• Flavour: You shouldn't need to add any seasoning to this salad as the sweet-and-savoury dressing has lots of depth of flavour.
• Best served immediately. Leftover salad with pomelo fruit can be refrigerated for up to 2 hours.
• Not suitable for freezing.

More Asian-inspired recipes to try next

• Noodle Broccoli Salad with Hoisin Dressing
• Easy Carrot Noodle Stir Fry
• Asian Meatballs with Sweet Chili Glaze

Check out also these other easy, delicious salad recipes!

Recipe

Keep in touch!

If you make this vegan pomelo fruit salad recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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