A light and refreshing cold salad loaded with Asian flavors, and only 4 SmartPoints per serving on the WW Green plan!
Ingredients
- 2 ounces rice vermicelli
- 0.5 large pomelo- peeled , membranes removed, and cut into bite-sized pieces
- 0.25 cups julienned carrot
- 0.25 cups julienned cucumber
- 1 scallion , thinly sliced
- 2 tablespoons chopped cilantro
Instructions
-
1
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.
-
2
Transfer vermicelli to a bowl. Add pomelo, carrot, cucumber, scallion, and cilantro.
-
3
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
Per serving
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