adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pomelo Salad with Peanuts, Mint, and Chile
0 Likes
Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Zesty Thai Pomelo Salad featuring coconut, peanuts, mint, and tangy chile dressing.
Ingredients:
  • 2 tablespoons unsweetened coconut flakes
  • 1 pomelo
  • 2 tablespoons coarsely chopped salted peanuts
  • 2 tablespoons fried shallots
  • 2 tablespoons fresh mint leaves, torn
  • 2 tablespoons hot water
  • 1 tablespoon chopped palm sugar
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 Thai bird's eye chile, chopped
Instructions:
  • Toast shredded coconut in a dry skillet over medium-low heat, stirring occasionally, until golden brown and aromatic, which should take about 3 to 5 minutes. Remove from heat and set aside.
  • Trim the top and bottom of the pomelo by 1/2 inch each. Score the rind vertically around the fruit by 1/2 inch deep, then remove the slices. Peel off any thick membrane pieces, open the fruit, and separate into segments. Lastly, peel off the membrane from each slice.
  • Arrange slices of pomelo in an elegant shallow bowl and generously sprinkle with a blend of toasted coconut, peanuts, shallots, and fresh mint leaves for a burst of flavors and textures.
  • In a jar, mix hot water and palm sugar until dissolved. Whisk in lime juice, fish sauce, and chile pepper. Drizzle dressing over salad.

Similar Recipes