Thai Pomelo & Glass Noodle Salad with Tangy Lime Dressing

1.Cook the glass noodles according to package directions. Typically, this involves soaking them in hot water for a few minutes until tender, then draining and rinsing with cold water to prevent sticking. Set aside.

2.Prepare the dressing: In a small bowl, whisk together the lime juice, fish sauce, palm sugar, grated ginger, and minced garlic until the sugar is dissolved.

3.In a large mixing bowl, combine the cooked and drained glass noodles, pomelo segments, shredded red cabbage, sliced cucumber, sliced red onion, chopped cilantro, and chopped mint.

4.Pour the dressing over the salad ingredients. Toss gently to combine everything, ensuring the noodles and vegetables are evenly coated.

5.Add the sliced red chili (if using) and roasted peanuts. Toss once more.

6.Serve immediately or chill for later. This salad is best enjoyed fresh.