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Pomelo Salad with Rice Vermicelli

Rated as 5 out of 5 Stars
8k

"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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Ingredients

30 m servings 192
Original recipe yields 2 servings

Directions

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  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.

Nutrition Facts


Per Serving: 192 calories; 0.6 42.8 5.5 0 648 Full nutrition

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Reviews

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i made this and forgot about it until the next day. i had never had a pomelo and the fish sauce, rice vinegar and brown sugar worked very well together. i served this with the thai steamed fish ...