Pomelo Salad with Rice Vermicelli
Description
A light and refreshing cold salad loaded with pomelo, rice vermicelli, and an Asian-inspired dressing made with fish sauce and sweet chili sauce.
Ingredients
•
2 ounces rice vermicelli
•
1/2 large pomelo- peeled, membranes removed, and cut into bite-sized pieces
•
1/4 cup julienned carrot
•
1/4 cup julienned cucumber
•
1 scallion, thinly sliced
•
2 tablespoons chopped cilantro
•
1 tablespoon fish sauce
•
1 tablespoon water
•
1 tablespoon Thai sweet chili sauce
•
1 teaspoon packed brown sugar
•
1 teaspoon seasoned rice vinegar
Directions
1
Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice vermicelli and return to a boil. Cook pasta uncovered, stirring occasionally, according to packaging instructions, 5 to 6 minutes, depending on thickness of noodles. Rinse with cold water and drain well.
2
Transfer vermicelli to a bowl. Add pomelo, carrot, cucumber, scallion, and cilantro.
3
Stir fish sauce, water, Thai sweet chili sauce, brown sugar, and rice vinegar together in a microwave-safe bowl. Microwave for 20 seconds to dissolve the sugar. Whisk slightly and pour dressing over vermicelli mixture. Toss to combine. Serve immediately.