Vegetarian Pomelo Salad
This Asian inspired, 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!
Servings 5 servings
Calories 319kcal
Ingredients
For the salad
- 1 pomelo peeled and crumbled, see Instructions
- 2.82 ounces 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
Serving: 1serving | Calories: 319kcal | Carbohydrates: 40g | Protein: 5g | Fat: 21g | Saturated Fat: 8g | Sodium: 398mg | Potassium: 669mg | Fiber: 6g | Sugar: 7g | Vitamin A: 243IU | Vitamin C: 96mg | Calcium: 31mg | Iron: 1mg