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.
Servings 4 servings
Calories 305kcal
Ingredients
For the salad
- ½ pomelo peeled and crumbled, see Instructions
- 3.53 ounces rice noodles or glass/bean thread vermicelli
- 2 scallions/spring onions finely chopped
- ½ cup peanuts
- 1 red chili pepper deseeded (optional), finely chopped
- cilantro for garnish
For the Dressing
- 2½ tablespoons sweet chili sauce
- 2 tablespoons rice bran oil or another neutral tasting oil
- 1 tablespoon lime juice plus zest of 1 lime
- 1½ tablespoons light soy sauce or ponzu yuzu
- 1 teaspoon sesame oil regular or toasted
Instructions
- 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.TIP: Break up the noodles a little before rehydrating to get rid of long strands.
- 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 (they are bitter) and use only the pulp. Crumble the pulp and set aside.
- Make dressing: Stir together the dressing ingredients and set aside.
- Toast peanuts: Pan toast the peanuts for a few minutes until lightly browned stirring all the time. Remove from the heat and roughly chop.
- 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.
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.
- 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 can be refrigerated for up to 2 hours.
- Not suitable for freezing.
Nutrition
Serving: 1serving | Calories: 305kcal | Carbohydrates: 39g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 493mg | Potassium: 374mg | Fiber: 3g | Sugar: 6g | Vitamin A: 175IU | Vitamin C: 65mg | Calcium: 36mg | Iron: 2mg