Pomelo Salad with Rice Vermicelli recipe

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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

Nutrition Info

194.5 calories
carbohydrate: 43.3 g
cholesterol: : -
fat: 0.6 g
fiber: 3.4 g
protein: 5.6 g
saturatedFat: 0.1 g
servingSize: -
sodium: 649.4 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 servings

Recipe Note

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

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