Name: Thai Pomelo Salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: Serves 4
Ingredients: 1 large pomelo (about 2 pounds), peeled and segmented; 1/4 cup roasted peanuts, roughly chopped; 2 tablespoons dried shrimp, soaked and chopped (optional); 1/2 cup fresh mint leaves, torn; 1/2 cup fresh cilantro leaves, chopped; 3 Thai bird's eye chilies, finely sliced; 1 shallot, thinly sliced; 3 tablespoons fish sauce; 2 tablespoons fresh lime juice; 1 tablespoon palm sugar or brown sugar; 1/4 cup toasted coconut flakes; 2 tablespoons fried shallots (for garnish)

Instructions

Prepare the pomelo

Peel the pomelo and remove the bitter white pith. Separate the segments and break them into bite-sized pieces, removing any remaining membranes. Place the pomelo pieces in a large mixing bowl.
Toast the peanuts

In a dry skillet over medium heat, toast the peanuts until fragrant and golden brown, about 3-5 minutes. Remove from heat and set aside to cool before roughly chopping.
Prepare the dressing

In a small bowl, whisk together the fish sauce, lime juice, and palm sugar until the sugar is completely dissolved. Adjust seasoning to taste - it should be a balance of salty, sour, and sweet.
Combine ingredients

Add the chopped peanuts, dried shrimp (if using), mint leaves, cilantro, sliced chilies, and shallots to the bowl with the pomelo. Gently toss to combine.
Dress the salad

Pour the dressing over the salad mixture and gently toss to coat all ingredients evenly. Be careful not to mash the pomelo segments.
Final touches

Transfer the salad to a serving plate. Sprinkle with toasted coconut flakes and fried shallots for garnish.

Thai Pomelo Salad

Ingredients

Instructions

Nutritional Information