Best Vietnamese Pomelo Salad Recipes

VIETNAMESE POMELO SALAD

Vietnamese Pomelo Salad image

Make and share this Vietnamese Pomelo Salad recipe from Food.com.

Provided by Ambervim

Categories Salad Dressings

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

2 pomelo fruit, bite sized pieced (or 2 very large sweet grapefruite or 4 smaller ones)
1 bell pepper, green, chopped
1 bell pepper, red, chopped
1 1/2 teaspoons salt (to taste)
1 carrot, shredded (or chopped)
3 shallots, chopped (about 1/3 cup, use onion if no shallots at home)
1/3 cup fresh mint leaves, chopped
1/3 cup fresh basil leaf, chopped (spicier Asian best)
1/4 roasted peanuts, chopped
2 tablespoons fish sauce
1 1/2 tablespoons lime juice (lemon ok)
1 tablespoon water
2 tablespoons sugar
2 teaspoons fresh chili peppers, chopped (jalapeno or serrano)
1 teaspoon garlic, minced
1/4 teaspoon powdered ginger
1/4 teaspoon white pepper (black ok)

Steps:

Toss all salad ingredients except the peanuts.
In a small bowl combine dressing ingredients. Let is sit to develop the flavor.
Pour dressing over the salad and stir gently.
Just before serving, sprinkle the peanuts over the salad.

POMELO SALAD WITH RICE VERMICELLI

Pomelo Salad with Rice Vermicelli image

A light and refreshing cold salad loaded with Asian flavors, and only 4 SmartPoints per serving on the WW Green plan!

Provided by Kim's Cooking Now

Categories Salad 100+ Pasta Salad Recipes Fruit Pasta Salad Recipes

Time 30m

Yield 2

Number Of Ingredients 11

Ingredients

2 ounces rice vermicelli
½ large pomelo- peeled, membranes removed, and cut into bite-sized pieces
¼ cup julienned carrot
¼ 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

Steps:

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.
Transfer vermicelli to a bowl. Add pomelo, carrot, cucumber, scallion, and cilantro.
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.

Nutrition Facts : Calories 194.5 calories, Carbohydrate 43.3 g, Fat 0.6 g, Fiber 3.4 g, Protein 5.6 g, SaturatedFat 0.1 g, Sodium 649.4 mg, Sugar 6.2 g