Vegetarian Pomelo Salad

Pomelo Salad with noodles, vegetables and peanuts for crunch. This zesty Asian-inspired salad comes with a tangy, delicious sweet chilli dressing and can be put together in under 30 minutes!

This Pomelo Salad is deliciously refreshing, satisfying and makes a fantastic light vegetarian meal 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 made with noodles for a delicious, easy salad meal.

What flavour and texture does pomelo have

Pomelo is a citrus fruit similar to grapefruit only sweeter, tastier and bigger, ideal as a healthy snack. The pulp is quite firm and 'meaty' 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 can use it generously.  It is sweet and citrussy, with a moderate amount of acidity.

Pomelo salad ingredients and substitutions

For the salad:

• Pomelo: I do not recommend using grapefruit instead (it can't be crumbled though you can make a grapefruit salad using a different method).
• Avocado: tones down the acidity, adds bulk and natural sweetness.
• Noodles: I recommend glass/cellophane noodles (been thread noodles) or similar, because of their delicate texture (so they don't dominate the salad). Rice noodles would work too, but as a second choice. Another recipe where I've used glass noodles is noodle broccoli salad with hoisin dressing.
• Peanuts: I like to quickly dry-toast the peanuts in the pan before scattering over the salad but you don't have to.
• 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.
• Vegetable oil: such as canola/rapeseed or use peanut oil instead.
• Sesame oil.
• Lime juice: or rice vinegar - use according to taste.
• Maple syrup: use rice syrup or honey instead if preferred.

How to prepare pomelo

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

a) Cut off the slightly more pointy end and score the rind several times all the way around.  Peel then separate individual segments. 

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

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

Good to know

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 crumbling the fruit.

Recipe instructions

1.Prepare noodles: Depending on the type of noodles you are using either soak them in hot water (usually bean thread/glass noodles) or boil briefly (usually rice noodles, see packaging instructions). Strain then rinse the noodles under cold water and set aside to drain thoroughly before making this pomelo salad.

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

3. Make dressing: Combine the dressing ingredients and stir until smooth.

4. Assemble salad: Place the noodles on a large plate (or in a shallow bowl) and crumble the pomelo over the top.  Add the avocado and herbs, scatter the nuts and chopped chili pepper (if using), drizzle over the dressing and serve.

Top tips and FAQs

• 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 in advance and refrigerate it, covered, for a up to a few hours.
• Dressing: You can make the dressing ahead and refrigerate it, covered, for up to 2 days. Stir before drizzling over the salad.
• Noodles: I recommend using either been thread noodles (or similar) or rice noodles in this pomelo salad recipe.
• 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. Leftovers can be refrigerated for up to a day.
• Not suitable for freezing.

How to serve pomelo salad

On its own: as a stand-alone meal.

With coconut flakes: garnish with lightly toasted coconut flakes.

With fried tofu: as a more substantial meal.

With 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.

More Asian-inspired recipes to try next

• Noodle Broccoli Salad with Hoisin Dressing
• Easy Carrot Noodle Stir Fry
• Hoisin Chicken Noodle Stir Fry

Check out also these other easy, delicious salad recipes!

Keep in touch!

If you make this pomelo 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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