Rice Noodle Salad with Grapefruit

I pretty much never go to the library while school’s in session. During the average week, I’d rather use my spare time for cooking, running, and hanging with Ellie. BUT there was no work and endless free time last week, so I walked down to the library with her to peruse the cookbook section.

Why I don’t have How to Cook Everything Vegetarian in my collection is beyond me. I’ve made every dinner this week from this cookbook and they’ve all been awesome.

Biryani and Urad Dal with Poppy Seeds last night. So good.

Last night also happened to be one of those nights where beer was necessary. Not sure why we had it in wine glasses, but it was much appreciated.

And now it’s pizza Friday, and I’m making Spinoccoli Pizza. Happy weekend to us all!

I made a double batch of this salad on Sunday night and we had plenty for lunches for days. Unless you’re feeding an army or you want a ton of leftovers, a single recipe is definitely sufficient. I added some pan-fried tofu to up the protein and make it more of a main dish. I can see the end of grapefruit season coming and it’s tragic, but for now, I’m eating them with reckless abandon, and they’re perfect in this salad!

Rice Noodle Salad with Grapefruit


  • 1 lb extra firm tofu, pressed and drained
  • 8 ounces rice vermicelli
  • 1 clove garlic, minced
  • 1 tbsp brown sugar
  • 1/4 cup freshly squeezed lime juice
  • 2 tbsp soy sauce
  • sriracha, to taste
  • 1 stalk lemongrass
  • 1 large grapefruit, peeled and cut into sections
  • 1/2 cup roasted peanuts, chopped
  • 3 green onions (green parts only), minced
  • 1/4 cup chopped fresh mint
  • 1/3 cup chopped fresh cilantro


  1. Dice the tofu and pan-fry in a little oil until golden on all sides. Set aside.
  2. Soak the vermicelli in warm water until soft, about 15 minutes.
  3. Peel the outer leaves off the stalk of lemongrass and finely mince the stem end so you have about 2 tablespoons.
  4. Whisk the garlic, sugar, lime juice, soy sauce, and sriracha together in a small bowl.
  5. Bring a large pot of water to a boil. Remove the noodles from the soaking liquid, add to the boiling water, and cook just until the water returns to a boil. Transfer to a colander and rinse with cold water until completely cool. Transfer to a large bowl.
  6. Roughly chop the grapefruit sections and add to the noodles with the tofu, peanuts, green onion, mint, cilantro, and lemongrass.
  7. Add the dressing and toss well.

(adapted from How to Cook Everything Vegetarian by Mark Bittman)

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6 comments to Rice Noodle Salad with Grapefruit

  • Yay spinoccoli! Have a great weekend :)

  • Elena

    That is my favorite cookbook! I have given it as a gift so many times, great to have around for ideas!

  • This looks delicious and refreshing!

  • I love “How to Cook Everything Vegetarian.” Its logic really appeals to me. “now that you know how to do this, here are 14 different variations” This salad looks delicious. I’ve been having to go to the farmers’ market to even figure out what’s in season these days. Is it possible it’s already asparagus time?! the market tells me so. That said, I’ve been craving a grapefruit and avocado salad that I think simply has to happen this week :)

  • I never would have thought to put grapefruit with noodles!

  • We’ve entered the terrible 2s over here – beer is neccessary every day, haha. But in all seriousness, this salad sounds delicious. I can’t believe it got up to 78 today. This would have been perfect for dinner had I seen it sooner! Hope you guys are doing well.

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