This Asian inspired, citrussy pomelo salad with noodles is tasty, nutritious and simple to make. It comes with a tangy sweet chilli dressing and can be put together in under 30 minutes!
Pomelos make their way to this part of the world once a year around this time and for weeks are the most popular healthy snack in my house. 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 Southeast Asia and is a staple fruit in Vietnamese cuisine.
What is pomelo
Pomelo is a citrus fruit similar to grapefruit only sweeter, tastier and bigger, ideal as a healthy snack. 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 it generously. It is sweet and citrussy, with a moderate amount of acidity.
Pomelo salad ingredients
In addition to the pomelo and noodles I used avocado to tone down the citrussy notes and add natural sweetness to this salad. I also added chopped cilantro and scallions (spring onions) for freshness and toasted (optional) chopped peanuts for a crunchy finish.
The dressing contains sweet chilli sauce, light soy sauce, vegetable oil and sesame oil, a bit of maple syrup and some lime juice. Tweak these ingredients to your preference.
How to prepare the pomelo
Pomelos have a thick rind which is soft and spongy so peels away easily. To prepare the pomelo start by cutting off the slightly more pointy end and scoring the rind several times all the way around. Peel then separate individual segments.
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. Crumble the pulp and make the 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.Start by preparing the 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). Drain then rinse the noodles under cold water and set aside to drain thoroughly before making the salad.
2. In the meantime prepare the pomelo (see instructions above).
3. Make the dressing by combining the ingredients and stirring until smooth.
4. Assemble the salad. Place the noodles on a large plate (or in a 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
- When you are shopping for pomelos make sure they are heavy (this means they will be juicy and delicious) and have a firm rind.
- Depending on the type of pomelo you use you might be able to prepare it in advance (if it holds its shape exceptionally well) and refrigerate it, covered, for a few hours.
- You can make the dressing ahead and refrigerate it, covered, for up to 2 days. Stir before drizzling over the salad.
- I recommend using either been thread noodles (or similar) or rice noodles in this pomelo salad. Wheat noodles might be a little overpowering.
- Rinse the noodles under cold water and drain well before assembling the salad. You may want to chop the noodles roughly before making the salad (easier to combine with the other ingredients).
- 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.
Serving suggestions
This salad is delicious as it is but you can enjoy it with a handful of prawns and a few drops of fish sauce for a non-vegan option. I like this salad with a freshly chopped red chili pepper for a bit of extra heat. Another optional ingredient are lightly toasted coconut flakes you can add just before serving.
This pomelo salad makes a delicious stand alone meal but can also be served alongside fried tofu or chicken.
You might also like
- Noodle Broccoli Salad with Hoisin Dressing
- Easy Carrot Noodle Stir Fry
- Spiralised Vegetable Noodle Soup (Low Carb)
Keep in touch!
If you make this pomelo salad I'd love to know how it turned out for you. Let me know in the comments below, thanks!
Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!
Pomelo Salad with Noodles (Vegan)
Ingredients
- 1 pomelo peeled and crumbled, see Instructions
- 80 g noodles rice noodles or bean thread vermicelli
- 1½ avocado ripe but firm, deseeded, cubed
- 2 scallions/spring onions finely chopped
- 4 tbsp peanuts dry toasted or roasted, roughly chopped
- 4 tbsp cilantro/fresh coriander finely chopped
- 1 red chili pepper (optional) deseeded, finely chopped
For the Dressing
- 2½ tbsp sweet chili sauce
- 2½ tbsp vegetable oil
- 2 tbsp lime juice fresh is best
- 1½ tbsp light soy sauce
- 2 tsp maple syrup
- 1 tsp sesame oil
Instructions
- Prepare the noodles as per packaging instructions (either soak in hot water or boil briefly) then drain and rinse under cold water. Drain thoroughly before combining with the other ingredients.
- To prepare the pomelo start by cutting off the slightly more pointy end and scoring the rind several times all the way around. Peel then separate individual segments. Remove the membranes as well and use only the pulp. Crumble the pulp and assemble the salad.
- Make the dressing by combining the ingredients and stirring until smooth.
- Place the noodles on a large plate (or in a 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.
Notes
- When you are shopping for pomelos make sure they are heavy (this means they will be juicy and delicious) and have a firm rind.Â
- Depending on the type of pomelo you use you might be able to prepare it in advance (if it holds its shape exceptionally well) and refrigerate it, covered, for a few hours.
- You can make the dressing ahead and refrigerate it, covered, for up to 2 days. Stir before drizzling over the salad.
- I recommend using either been thread noodles (or similar) or rice noodles in this pomelo salad. Wheat noodles might be a little overpowering.
- Rinse the noodles under cold water and drain well before assembling the salad. You may want to chop the noodles roughly before making the salad (easier to combine with the other ingredients).
- 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.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
I've never tried pomelo before (OK, I've never actually heard of it!), from your description it sounds delicious. Any idea where I'd find them in the shops?
Pomelo is my favourite citrus fruit, too bad it's only here for a little while, Lidl sells it, I haven't really seen it in any of the big supermarkets.
Ooh - I've never had a pomelo, but they look delicious and your salad looks fab - what great flavour combinations! Thanks for linking up to #CookBlogShare 🙂 Eb x
Thanks Eb! This fruit is fabulous on its own or in a salad.