Pomelo Salad with Rice Vermicelli

A light and refreshing cold salad loaded with Asian flavors, and only 4 SmartPoints per serving on the WW Green plan!

Step: 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.

Step: 2

Transfer vermicelli to a bowl. Add pomelo, carrot, cucumber, scallion, and cilantro.

Step: 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.

Per Serving: 195 calories; protein 5.6g; carbohydrates 43.3g; fat 0.6g; sodium 649.4mg.

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