Refreshing Pomelo Salad
Brighten up your table with this zesty and *Refreshing Pomelo Salad*, a Thai-inspired blend of tangy, sweet, and savory flavors. Featuring juicy segments of pomelo and a vibrant lime-chili dressing, this salad is elevated with the crunch of roasted peanuts and crispy fried shallots. Fresh mint and cilantro add herbal notes that make each bite pop with freshness. Perfect as a side dish or light appetizer, this salad comes together in just 30 minutes and is a delightful way to showcase pomelo’s unique citrus flavor. Healthy, colorful, and bursting with flavor, it’s a perfect match for those looking for fresh salad recipes, Southeast Asian cuisine, or a gluten-free dish that’s full of texture and taste.
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Recipe Information
Ingredients
- 1 large Pomelo
- 2 tablespoons Lime juice
- 1 tablespoon Fish sauce
- 1 teaspoon Brown sugar
- 1 small Red chili
- 2 medium Shallots
- 2 tablespoons Vegetable oil
- 3 tablespoons Roasted peanuts
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
Instructions
Prepare the pomelo by cutting off the top and bottom to create flat surfaces. Stand the pomelo on one of the flat sides and carefully run your knife down the sides, following the curve of the fruit, to remove the thick skin and pith.
Once peeled, segment the pomelo by inserting your fingers between the membranes and gently pulling apart the sections. Remove the inner membrane and break the segments into bite-sized pieces. Place them in a large serving bowl.
In a small bowl, combine lime juice, fish sauce, and brown sugar. Finely chop the red chili (remove seeds for less heat) and add it to the lime juice mixture. Stir until the sugar dissolves and set the dressing aside.
Thinly slice the shallots. In a small skillet, heat the vegetable oil over medium heat. Add the shallots and fry until golden and crispy, about 2-3 minutes. Use a slotted spoon to transfer the shallots to a paper towel-lined plate to drain excess oil.
Add the dressing to the bowl with pomelo pieces. Gently toss to coat the fruit with the dressing.
Roughly chop the roasted peanuts. Add the peanuts, fresh mint leaves, and fresh cilantro leaves to the salad. Toss gently to combine.
Serve the salad topped with crispy shallots.
Nutrition Facts
Calories |
950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 20.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1320 mg | 57% | |
| Total Carbohydrate | 142.5 g | 52% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 62.0 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 535 mg | 41% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3848 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
