I must admit that the Pomelo is new to me. I’ve only recently become familiar with this large and extremely delicious citrus fruit even though I’ve walked past it a million times in the supermarket. It’s always exciting to me to try out just about anything new when it comes to food so I decided to lug one home this week in my shopping bag. Annnddddd, I must say that I’ve come to really like it’s mild flavor and appreciate the touch of bitterness that comes along with it. It’s a much milder flavor than its grapefruit cousin making it much more pleasing to those who are adverse to bitter flavors (ie my husband) and easier to incorporate into recipes like this one.
I am partial to Asian flavors of all kinds and I’m always trying to find new ways to mix and match them. Citrus is a perfect friend for chilis and fragrant herbs like cilantro and basil as they seem to balance each other out quite well. I’m excited about this incredibly fresh and flavorful salad at the moment and especially appreciate how light it is despite being packed with flavor. Just what I need since I’m still trying to freshen and lighten up after the holidays! If you want to make it a main, grilled shrimp would be a welcome addition or even a light white fish would be nice. I also like it when it’s a tad bit warm as the flavors come through a little differently. Play around with and see how you feel!
Citrus Pomelo Noodle Salad
- 6 oz thick rice noodles, soaked according to package directions
- 1 cup cilantro, thinly sliced
- 1/4 cup thai sweet basil, thinly sliced
- 2 tbsp garlic chives, finely chopped
- 1 cup snow peas, julienned
- 3 cups pomelo, peeled, segmented and broken into small pieces
- 1/4 cup chopped peanuts
- Thinly sliced thai red chilis to garnish (optional)
- 2 cloves garlic, minced
- 1/2 thai red chili, finely diced (more or less depending on preference)
- 1 tbsp ginger, finely minced
- 2 tbsp fish sauce
- 1 lime, juiced
- 3 tbsp water
- 1 tbsp sugar
- 2 tsp olive oil
- 1 tsp sesame oil
Prepare the dressing by combining all of the ingredients in a small bowl. Whisk to evenly distribute.
In a large bowl, toss the warm rice noodles with about half of the dressing. Either place on a platter or in individual serving serving dishes. Sprinkle with the cilantro, basil and garlic chives and then top with the julienned snow peas. Top with the pomelo and garnish with the chopped peanuts and red chilis if using. Drizzle with additional dressing if desired and serve immediately. Serves 4.