Pomelo Salad with Rice Vermicelli

Ingredients and Weight:

• 1 large pomelo (about 2 pounds)
• 8 ounces rice vermicelli
• 1/2 cup chopped red onion
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped peanuts
• 1/4 cup chopped mint
• 1/4 cup Asian-style fish sauce
• 2 tablespoons lime juice
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon red chili flakes

Preparation Time:

15 minutes

Cooking Time:

15 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Remove the peel and white pith from the pomelo. Separate the segments and remove any seeds.
2. Cook the rice vermicelli according to the package directions. Drain and rinse with cold water.
3. In a large bowl, combine the pomelo segments, rice vermicelli, red onion, cilantro, peanuts, and mint.
4. In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, sugar, and chili flakes.
5. Pour the dressing over the salad and toss to combine.
6. Serve immediately or chill for later.

Nutritional Information:

• Calories: 200 per serving
• Fat: 5 grams
• Protein: 10 grams
• Carbohydrates: 30 grams

Dish Characteristics:

• Refreshing and light
• Sweet and tangy with a hint of heat
• Great for a summer meal or side dish

User Comments:

• "This salad is so delicious and easy to make. It's the perfect summer dish."
• "I love the combination of flavors in this salad. It's so unique and refreshing."
• "This is a great salad for a party or potluck. It always gets rave reviews."

Special Precautions and Tips:

• Be careful not to overcook the rice vermicelli. It should be al dente.
• If you don't have Asian-style fish sauce, you can substitute regular fish sauce or soy sauce.
• You can adjust the amount of chili flakes to your desired level of spiciness.