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Thai Pomelo Salad with Glass Noodles

Thai Pomelo Salad with Glass Noodles

A fresh pomelo salad with glass noodles, herbs, and a sweet and tangy dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Salads
Cuisine: Thai
Ingredients Method Notes

Ingredients
  

Salad
  • 1 medium pomelo or ½ large pomelo, peeled and broken into segments
  • 2 cucumbers (seeds removed), cut into strips, not too thin
  • 2 tablespoons roasted peanuts or cashews, coarsely chopped
  • 2 tablespoons fried shallots (optional)
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chopped mint
  • 1 tablespoon finely chopped lemongrass
  • Fresh red chili, thinly sliced, to taste
  • 1¾ oz (50 g) glass noodles (bean thread noodles), soaked in hot water 5–7 minutes, drained, and rinsed in cold water
Dressing
  • 3 tablespoons light soy sauce
  • 1½ tablespoons fresh lime juice
  • 1½ teaspoons brown sugar
  • 1 teaspoon rice vinegar
  • 1 teaspoon minced garlic

Method
 

  1. In a small bowl, stir all the dressing ingredients together until the sugar has completely dissolved.
  2. Put the pomelo, cucumbers, noodles, and the rest of the salad ingredients in a bowl.
  3. Pour the dressing over the salad and toss gently so the flavors come together.
  4. Serve right away, topped with a little more chopped cashews or peanuts and red chili to taste.

Notes

Tips
  • Remove all the white pith and membrane from the pomelo. It's bitter.
  • Rinse the soaked noodles well in cold water so they don't clump.
  • Toss gently. Pomelo segments break easily.
Substitutions
  • Pomelo → pink grapefruit is the closest substitute (a little more tart).
  • Peanuts → cashews.
  • Fried shallots → leave them out; they're optional.