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
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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Recipe
Vegetarian Pomelo Salad
Ingredients
For the salad
- 1 pomelo peeled and crumbled, see Instructions
- 2.82 ounces (80 g) noodles glass/bean thread vermicelli or rice noodles
- 1½ medium avocados ripe but firm, deseeded, cubed
- 2 scallions/spring onions finely chopped
- 4 tablespoons peanuts pan toasted or roasted (optional), roughly chopped
- 4 tablespoons cilantro/fresh coriander finely chopped
- 1 red chili pepper deseeded (optional), finely chopped
For the Dressing
- 2½ tablespoons sweet chili sauce
- 2½ tablespoons vegetable oil
- 2 tablespoons lime juice fresh is best
- 1½ tablespoons light soy sauce
- 2 teaspoons maple syrup or honey
- 1 teaspoon sesame oil
Instructions
- Prepare noodles: Prepare the noodles as per packet instructions (either soak in hot water or boil briefly) then strain and rinse under cold water. (Strain thoroughly before combining with the other ingredients). Set aside.
- Prepare 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 set aside.
- Make dressing: Make the dressing by combining the ingredients and stirring until smooth.
- Assemble 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.
Notes
- 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.
- Make ahead: You can prepare the pomelo in advance and refrigerate it, covered, for 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.
- 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.
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.
Marion Senez says
Hi Monica!
Loved this pomelo salad!! Thank you so much!! Do you have a fool proof way to get the noodles at just the right texture of doneness? I poured boiling water over the rice noodles and might have left them too long. Are they supposed to be chewable?
Monika says
Glad you liked the salad! Thin rice vermicelli noodles need about 5 minutes of soaking (this may vary depending on the brand). They should be soft/fully cooked, but you are right, it's possible to oversoak them, in which case they might become mushy and not keep their shape. Hope this helps:)
mhl says
This recipe is absolutely delicious! The sweet and savory flavors were yummy.
Monika says
That's great to know, thanks very much for your feedback:)
Charlotte Oates says
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?
[email protected] says
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.
Eb Gargano / easypeasyfoodie.com says
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
[email protected] says
Thanks Eb! This fruit is fabulous on its own or in a salad.