Pomelo Salad With Rice Vermicelli Recipes

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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

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

SHRIMP POMELO SALAD



Shrimp Pomelo Salad image

A refreshing appetizer salad or perfect on its own as a meal, this tasty pomelo salad is far from boring!

Provided by A Day In the Kitchen

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 10

3 tablespoons soy sauce
1 lime, juiced
2 teaspoons honey
2 teaspoons sesame oil
2 teaspoons rice vinegar
1 pomelo
1 head romaine lettuce, chopped
½ pound cooked shrimp
2 tablespoons chopped peanuts, or more to taste
2 tablespoons chopped green onion, or to taste

Steps:

  • Combine soy sauce, lime juice, honey, sesame oil, and rice vinegar in a bowl to make the dressing; stir until well combined.
  • Cut off top of the pomelo; score peel using a sharp knife, going about 1/2-inch deep into the peel. Pry peel and pith off the pomelo. Pull apart into 2 halves. Separate segments, peel off membrane, and remove seeds. Break the segments into bite-size pieces.
  • Toss pomelo with romaine lettuce in a bowl. Top with shrimp; garnish with peanuts and green onion. Drizzle dressing over salad; toss before serving.

Nutrition Facts : Calories 193.7 calories, Carbohydrate 22.8 g, Cholesterol 110.7 mg, Fat 5.4 g, Fiber 3.8 g, Protein 15.9 g, SaturatedFat 0.8 g, Sodium 846.5 mg, Sugar 4.6 g

RICE VERMICELLI SALAD WITH GRILLED PORK AND SPRING ROLLS



Rice Vermicelli Salad With Grilled Pork and Spring Rolls image

While living in Colorado, I worked for an all Vietnamese company that made wreaths and wall decorations out of red river birch and white willow twigs as their office manager. I worked there for 10 years and became very close to the people that I worked with. Often the owner of the company would treat me to lunch from his favorite Vietnamese restaurant. I always requested this dish. He once told me the name of it but darned if I could ever understand what he was saying, let alone how to spell it. Anyway, I just had to recreate this wonderful Vietnamese dish from memory because I have missed it so much. Here is what I have come up with.

Provided by Karen From Colorado

Categories     Pork

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 10

6 -12 ounces dry rice noodles
1 lb lean boneless pork fillet
3 tablespoons soy sauce
1 tablespoon garlic powder
1/2 cup carrot, julienned
1/2 cup cucumber, seeded and julienned
1/2 cup mint, chopped (cilantro is an acceptable substitute)
1/4 cup peanuts, chopped
3 prepared egg rolls or 3 spring rolls
1/4 cup nuoc cham sauce (Nuoc Cham Sauce - Dipping Fish Sauce)

Steps:

  • Partially freeze pork for easy slicing; slice thin.
  • Marinade pork strips in the soy sauce and garlic powder for 1 hour.
  • Stir fry or grill in grill wok the pork until no longer pink; set aside and keep warm.
  • Heat egg rolls; cut into 1 inch pieces.
  • Boil water in a large pot; add rice sticks and cook for 1 to 2 minutes, tasting for doneness; drain completely.
  • Place a serving of rice sticks on a plate; top with 1/2 of the carrots, cucumbers, mint and cilantro.
  • Top vegetables with pork strips and egg roll pieces.
  • Sprinkle peanuts on top.
  • Serve with a small dish of the Nuoc Mam Cham - Dipping Fish Sauce, recipe #151821 for dipping or spooning over the salad.
  • Repeat for a second serving.

Nutrition Facts : Calories 762.7, Fat 19.4, SaturatedFat 4.8, Cholesterol 142.9, Sodium 1814.3, Carbohydrate 84.7, Fiber 6.1, Sugar 3.2, Protein 60.3

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