This Asian inspired, gluten free Pomelo Salad with Noodles (Vegan) makes a delicious, satisfying lunch. It’s light, nutritious, full of zest and crunch!
Pomelo makes its way to this part of the world once a year around this time and the first thing I do when I bring it home is devour at least half and then proceed to make this simple Pomelo Salad with Noodles (Vegan) with the other half. I was first introduced to this sensational fruit some years ago at a cooking demonstration led by a Vietnamese lady who made a delicious spicy pomelo and prawn salad. I have since learned that pomelo is native to southeastern Asia and is a staple fruit in Vietnamese cuisine.
What is a pomelo
Pomelo is a citrus fruit similar to grapefruit only sweeter, tastier and bigger. The pulp holds its shape quite well which makes it a great ingredient to add to salads for example. Pomelo is not as acidic as grapefruit, which means it doesn’t overpower the other ingredients so you could use a lot of it in one dish. It is sweet and citrussy, with a moderate amount of acidity.
How to prepare a pomelo
Pomelo has a thick rind, but it’s soft and spongy so it peels away easily. Start peeling by cutting off the slightly more pointy end of the pomelo and then score the skin. Remove the membranes inside as well as they are very tough and bitter (this is also easy to do) and only use the pulp.
The pulp of the pomelo is tougher and holds its shape much better than the pulp of other citrus fruits. So it won’t disintegrate as you are removing the membranes and shredding the fruit.
How to choose the right pomelo
When you a shopping for pomelos pick the heaviest fruit to make sure it is very juicy. They can sometimes be a little dry and tough.
How to make Pomelo Salad with Noodles (Vegan)
This Asian inspired vegan, gluten free pomelo salad has a bit of gingery sharpness to it but you can make it as spicy as you like by adding some chilli or cayenne pepper. As today happens to be National Peanut Day I thought I’d add some roasted peanuts to give this salad a bit of crunch.
The salad is very easy to prepare. Start by soaking the bean thread noodles in hot water (as per packaging instructions). Prepare the pomelo (see instructions above). Then once you’ve prepared the other ingredients, i.e. chopped the zucchini, cilantro and spring onions (scallions) combine with the pomelo and noodles. Lastly, make the dressing and pour over the whole thing!
If you decide to make this easy Asian inspired vegan pomelo salad I’d love to know your thoughts, so please get in touch.
More pomelo recipes
Check out also this collection of 15+ easy vegan salads for even more salad inspiration!
Pomelo Salad with Noodles (Vegan)
- 1/2 pomelo peeled and crumbled
- 70 g bean thread vermicelli
- 1/2 zucchini chopped into short sticks
- 2 spring onions finely chopped
- 1/2 cup peanuts dry roasted and lightly crushed
- 3-4 tbsp cilantro finely chopped
- sea salt and pepper to taste try cayenne to taste
For the Dressing
- 3 tbsp vegetable oil I used cold pressed rapeseed
- Juice of 1/2 orange
- 1 tbsp lemon juice
- 1 tsp ginger grated
- 1/2 tsp sesame oil
- 1 tsp maple syrup
- Soak the noodles in hot water, rinse and drain as per packaging instructions. You could chop the vermicelli a little if you don't want it too long (it's easier to mix with the other ingredients when it's shorter). Set aside.
- Combine all the salad ingredients in a large bowl. Make the dressing and pour over the salad. Stir well and serve.