Pomelo Salad with Rice Vermicelli

Ingredients

• 1 large pomelo
• 1 large carrot, shredded
• 1 red bell pepper, julienned
• 1/2 cup chopped roasted peanuts
• 1/2 cup cooked rice vermicelli
• 1/4 cup fish sauce
• 1/4 cup lime juice
• 2 cloves garlic, minced
• 1 tablespoon sugar
• 2 tablespoons chopped fresh mint

Directions

1. Peel and separate the pomelo into individual segments. Place the segments in a bowl and set aside.
2. In a separate bowl, combine the shredded carrot, julienned bell pepper, and chopped roasted peanuts.
3. Add the cooked rice vermicelli to the bowl and mix.
4. In a small bowl, whisk together the fish sauce, lime juice, garlic, and sugar.
5. Pour the fish sauce mixture over the salad and mix until everything is well combined.
6. Add the chopped mint and mix.
7. Gently fold the pomelo segments into the salad and mix.
8. Serve immediately or cover and chill in the refrigerator for up to an hour before serving.

Interesting Facts

• Pomelos are a type of citrus fruit native to Southeast Asia.
• Rice vermicelli is a type of thin, white noodle made from rice flour.
• Fish sauce is a popular condiment in Southeast Asian cuisine.
• Mint is a popular herb in Asian cooking.